12 Feb Smokey vegan corn chowder
Craving a big bowl of coziness? You’ve come to the right place. This veggie chowder is warm & satisfying with a bit of a spicy kick!
Makes 2-3 servings. Double up if you need to!
- 1 Tbsp olive oil
- 1/2 C onion, diced
- 1/2 C carrot, diced
- 1 Tsp smoked paprika
- 1 Tsp cumin
- Salt and pepper
- 2 C veg broth
- 1 C potatoes, diced
- 1.5 C corn (we used frozen)
- 1/2 C zucchini, diced
- 1 C milk (we used unsweetened almond)
- Spread’Em Big Smoke firm cheeze
- Spread’Em Jalapeno & Lemon cream cheeze
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion, carrots, smoked paprika, cumin, salt & pepper and cook until softened. Then add the broth and potatoes, simmer about 12-15 minutes until potatoes are tender. Add in the corn, zucchini and milk and bring back to a simmer, uncovered for another 8 minutes or so. Now that the soup is cooked, it’s time to add in a smokey flavour bomb with the Spread’Em Big Smoke firm cheeze; using a grater, or just tearing pieces off right into the soup. We suggest starting with a few tablespoons and adjusting to taste. Stir to combine.
Optional: We blended half of the soup and added back to the pot for a creamier texture.
Garnish: In a small bowl, thin out a few spoonfuls of Spread’Em Jalapeño & Lemon cream cheeze with water and drizzle over soup upon serving. Enjoy!