Ingredients
- 1 medium sweet onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium jalapeno pepper, seeded and chopped
- 2 cups vegetable broth
- 3 medium Yukon Gold potatoes, cubed
- 2 teaspoons Dijon mustard
- 1 teaspoon dried basil
- ½ teaspoon hot smoked paprika
- ½ teaspoon crushed red pepper flakes
- 3 cups canned whole kernel corn, drained
- 4 medium green onions, chopped
- 1 ½ cups soy milk, divided
- 3 tablespoons blanched almond flour
- 1 teaspoon salt
- 1 teaspoon ground turmeric
Reasons You'll Love It
Chef's Cooking Tips
- Sauté the onions and spices well to build deep flavor before adding liquids.
- Blend a portion of the soup for extra creaminess without adding coconut milk or cream.
Step 1
Gently heat 2 tablespoons of vegetable broth in a large saucepan over medium heat. Toss in the chopped onion, bell pepper, and jalapeno, and cook them until they’re soft and fragrant, about 5 to 7 minutes. Next, add the rest of the broth along with the potatoes, then bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer gently for 15 minutes so the potatoes can get tender.
Step 2
After that, stir in the mustard, basil, paprika, and red pepper flakes—it gives the chowder a nice kick. Then add the corn and green onions, along with most of the soy milk, saving a few tablespoons for later. Bring the mixture back to a boil.
Step 3
While that’s heating up, whisk together the remaining soy milk and almond flour in a small bowl until you get a smooth mixture. Pour this into the soup along with salt and turmeric. Bring it back to a boil and keep stirring for a couple of minutes until the chowder thickens up and starts bubbling. And that’s it—ready to enjoy!
