vegan vegetable and potato chowder
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 teaspoons ground cumin
- 1 red bell pepper chopped
- 1 tablespoon oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 6 cups vegetable broth
- 2 stalks of celery chopped
- 2 medium carrots peeled and diced
- 2 cloves garlic peeled and minced
- 3 tablespoons chopped dill
- 1 small white onion peeled and chopped
- 1.5 pounds the little potato company creamer potatoes baby boomer variety, quartered
- 2 cups frozen corn kernels (or fresh if making this in la
- 2 tablespoons chopped fresh thyme (can sub 1 teaspoon dried thym
- salt to taste (depending on the saltiness of your i usually start with 1/4 teaspoon and go from there)
- freshly ground pepper (i start with 1/4 teaspoon a
- Carbohydrate 34.814631249901 g
- Cholesterol 0 mg
- Fat 55.6083201095416 g
- Fiber 4.80814368963259 g
- Protein 3.01808374995119 g
- Saturated Fat 7.15900126418465 g
- Serving Size 1 1 Recipe (2349g)
- Sodium 3321.92593749914 mg
- Sugar 30.0064875602684 g
- Trans Fat 3.02326706775535 g
- Calories 635 calories
In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes. Add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often. Add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally for ~20 minutes until potatoes are cooked through. Remove 2 cups of soup and place in a blender; puree until smooth and creamy then return back to the pot. Add in the dill and season to taste, adding more salt/pepper if needed. Continue to cook over low heat or Serve. I like to let it cook at least an additional 15 minutes for flavors to develop. Like most soups, this gets better the longer it sits.
