Smoky Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- freshly ground black pepper
- 1/2 tsp onion powder
- 1 tsp liquid smoke
- 1 1/2 cups vegetable broth
- 1/2 tsp sea salt or to taste
- 1/4 cup nutritional yeast
- 2 shallots, diced
- 1 tsp sunflower oil (i used olive oil)
- 1 clove garlic minced (i used 3 cloves because i love garl
- 4 cups fresh corn kernels (or frozen thawed corn)
- 1 t liquid aminos (or coconut aminos)
- 3/4 tsp smoked paprika (plus more for garnish)
- 1 cup unsweetened non dairy milk
- 2 cups packed baby spinach
- 2 t chiffonade cut fresh basil plus more for garnish
- 4 sourdough bread bowls (i omitted these)
- Carbohydrate 29.2008518930837 g
- Cholesterol 0 mg
- Fat 2.81995437717762 g
- Fiber 13.1566312886052 g
- Protein 23.550441268131 g
- Saturated Fat 0.37360681278167 g
- Serving Size 1 1 recipe (480g)
- Sodium 1130.35562502367 mg
- Sugar 16.0442206044785 g
- Trans Fat 0.895298125678375 g
- Calories 203 calories
In a large pot over medium heat, heat the oil. Add the shallots and garlic to the pot and saute for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.Add the vegetable broth and non dairy milk to the mixture and bring to a boil. Reduce to medium-low heat and carefully use an immersion blender to puree about half the corn kernels. You want it to be slightly chunky.Cover the pot and bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes.Meanwhile, preheat the oven to 300. Cut the tops off the sourdough loaves and remove the bread from the center, leaving roughly 1 inch-thick wall on all sides. Toast the loaves until slightly golden.Season the soup with salt and pepper and divide into the bread bowls. Or skip the bread bowls and serve in regular dishes like I did.
