Burr...
When the winter blues have you down, brighten up the day with this colorful and flavorful chowder.
In this recipe I used chickpeas and potatoes to thicken this chowder into a velvety texture. Thats what really gives it a thick & hearty feel that keeps you feeling full and warm on the coldest winter day.
During the winter I use frozen corn, but this is also a lovely soup in the summer with fresh summer sweet corn. I don't make it quite as thick in the summer and serve it alongside a bright, crisp salad.
Any time of year this chowder is welcome on my table!
Thick & Hearty Corn & Potato Chowder
Ingredients
- 3 cups peeled and cubed potatoes
- 3 cups vegetable broth
- 2 cups chickpeas, cooked and drained
- 1/2 cup onion, chopped
- 2 cloves garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper
- 1 teaspoon salt
- 1/8 cup nutritional yeast
- 1 cup almond milk, unsweetened
- 1 pkg. frozen sweet corn
- 2 ears of fresh corn, removed from the cob
- 1/2 red bell pepper, seeded and finely chopped
- 2 green onions finely chopped for garnish
- paprika to garnish
Instructions
In a large dutch oven, combine the potatoes and broth and bring to a boil. Boil until the potatoes are tender, about 10 minutes depending on the size of the cubes.
Reduce heat to a simmer and add the chickpeas, onion, garlic, cumin, red pepper, salt and nutritional yeast. Simmer 10 more minutes.
Add the milk and use an immersion blender to puree the soup until a velvety texture is achieved. Adjust salt to taste.
Add both kinds of corn, and the red peppers. Simmer 10 more minutes.
Ladle into warm bowls, sprinkle with a dash of paprika and pinch of green onion
