southwest corn chowder

An easy, healthy, and delicious protein-packed gluten-free vegan Southwestern Chowder chock-full of corn, potatoes, quinoa, red lentils, green chiles, chipotle peppers, veggies and an amazing blend of spices. This amazingly delicious vegetarian chowder is incredibly filling, comforting, and flavorful and makes a great lunch or dinner!

Spicy Southwestern Vegan Corn Chowder with Quinoa, Potatoes + Red Lentils

olive oil

onion (chopped)

bell pepper (chopped)

garlic

green chiles (finely chopped)

potatoes

quinoa (uncooked & rinsed/drained)

red lentils

cumin seeds

tsp ancho chili powder (or regular chili powder)

paprika

tsp oregano

vegetable broth

chipotle peppers + adobo sauce

sweet corn kernels

carrot (grated)

(diced)

cilantro (chopped)

tbs chickpea flour (optional, creates a slightly thicker texture)

full fat coconut milk

tbs apple cider vinegar (or lemon juice)

tbs coconut sugar sugar of choice)

sea salt

Optional garnishes: pepitas (pumpkin seeds, fresh cilantro, tortilla chips, shredded cheese)

Maize (/ˈmeɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), also known as corn, is a large grain plant first domesticated by indigenous peoples in Mexico about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. The leafy stalk...

corn

Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most...

apple cider

Bell pepper (also known as sweet pepper or a pepper in the United Kingdom, Canada and Ireland, and a capsicum /ˈkæpsᵻkəm/ in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white,...

green bell pepper

(This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation).) The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist. Carrots are a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The plant...

carrot

chick pea

Cumin

Coriander (UK /ˌkɒrɪˈændə/; US /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/; Coriandrum sativum), also known as cilantro (/sɪˈlɑːntroʊ/) or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

coriander

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps,...

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium...

onion

Paprika /pəˈprikə/ or British:/ˈpæprɪkə/ is a spice made from air-dried fruits of the chili pepper Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World and later introduced to the Old World. Originating in central Mexico, it was brought to Spain in...

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word "potato" may refer either to the plant itself or to the edible tuber. In the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries...

potato

Quinoa (kēn’wä, from Quechua kinwa or kinuwa) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa...

quinoa

In a large pot over medium heat add olive oil, onion, bell pepper, garlic, and green chiles. Saute for 3-5 minutes or until all is softened and beginning to turn golden.

Stir in potatoes, quinoa, lentils, and spices. Saute for 2 minutes longer while stirring.

Pour in broth or water.

Stir in chipotle peppers and adobo sauce, corn, carrot, tomato, cilantro, and flour (optional).

Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes.

Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.

Turn off heat, salt to taste, let cool and serve.

Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese.

Enjoy!

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Spicy Southwestern Vegan Corn Chowder With Quinoa, Potatoes   Red Lentils

Delicious and creamy southwest chicken corn chowder made with beautiful summer veggies like sweet corn and fresh peppers. This easy chicken corn chowder recipe is filled with savory southwest flavors and spices and packs plenty of protein. Add your favorite toppings for the perfect end-of-summer dinner!

Southwest Chicken Corn Chowder

For the chicken:

chicken

salt and pepper

For the corn chowder:

white onion, chopped

garlic cloves,

poblano

red bell pepper, diced

cumin

turmeric

chili powder

garlic powder

oregano

cayenne (only

chicken broth

plain greek yogurt (or sour cream)

salt, plus more to taste

black pepper

(15 ounce) can black beans, rinsed and drained

lime

To garnish:

cheddar cheese

cilantro

avocado

Tortilla chips

Greek yogurt

In a large soup pot over medium-high heat add the olive oil and diced chicken, season with salt and pepper and cook until cooked through until chicken is no longer pink, about 5-7 minutes. Once chicken is done cooking, transfer to a bowl or plate and set aside.

In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.

Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.

To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings -- adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the chicken, black beans and lime juice.

To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of greek yogurt or sour cream (if not vegan). Makes 6 servings.

This creamy, zesty chowder features sweet corn, potatoes, fire-roasted peppers, green chiles, and southwest-style flavors. It&#39;s slightly smoky, warmly spiced, and deliciously cheesy!

Southwest Corn Chowder (Vegan!)

yellow onion

jalapeño peppers

red potatoes

dairy-free milk (plain, unsweetened)

sweet corn

red bell peppers

green chiles (mild

yeast

smoked paprika

cilantro (optional)

Cut potatoes into small, bite-sized cubes (about ⅔-inches each). Set aside.

Dice onion. In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and jalapeño peppers (seeds removed).

Add garlic, jalapeño, potatoes, and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.

Add broth, milk, sweet corn, roasted bell peppers (diced), green chiles, and nutritional yeast.

Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.

Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)

Roughly chop cilantro and add to pot. Salt &amp; pepper to taste if desired.

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Top 3 southwest corn chowder recipes from across the web

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Spicy Southwestern Vegan Corn Chowd...

Southwest Chicken Corn Chowder

Southwest Corn Chowder (Vegan!)

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