Vegan Corn Potato Chowder
I have been loving soups lately. In fact, I have been doing Rachel Beller’s “24 day transformation.” I definitely feel more trim around the waistline and I have had lots of energy! Her book says that soups can make you feel full on less calories and this has been my experience. I have not wanted to go for that second bowl like I tend to with rice bowls.
This chowder is filling and delicious. The coconut milk and potatoes make it feel creamy and decadent. And it is super easy to make in a pot or the Instant Pot.
- 1/2 teaspoon coconut oil
- 1 medium yellow onion, diced
- 1 large leek, diced (white and light green part)
- 2 cloves, minced
- 1 thumb ginger, minced (equal to garlic amount)
- 1 1/2 tablespoons jalapeno pepper, minced
- 1 medium red pepper, diced (micro dice 1 piece for the consomme)
- 3 medium red potatoes
- 1 bag frozen corn (10 oz)
- 1/2 teaspoon sea salt
- 3 cups vegetable stock (low sodium recommended)
- 1 can coconut milk
- 2 tablespoons lime juice
- 1 tablespoon potato starch
- 1/4 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cumin
- Preheat the Instant pot or your soup pot before adding the oil. Sauté the onions for a minute. Add the leeks and continue to sauté for another minute. Add some salt.Then add the garlic and ginger and saute for 30 seconds. Add the jalapeno and red pepper and sauté for another 30
- seconds. Then add the potatoes and continue to saute for another few minutes. Add some more salt. Deglaze the pan with vegetable stock it starts to stick.
- Add the corn and then the vegetable stock and turn the Instant Pot setting to Manual: 8 minutes. Put the top on. Or if you are cooking on the stove top, turn the heat down to simmer and cover.
- Meanwhile, combine the potato starch and coconut milk (I put both in a mason jar and shook it.) Once the potatoes are soft, add the coconut milk, lime juice, turmeric, paprika and cumin and continue to simmer for another 5 minutes. Top individual serving with some red pepper consume and serve!