This easy vegan potato corn chowder is filled with flavorful spices and is ready in just 30 minutes! Selenium-rich brazil nuts, potatoes, and corn create the creaminess of this soup. Makes 6 generous main course servings.____________________________6 plant varieties in this recipe, plus broth, toppings, and spices
Prep Time15 minutesmins
Cook Time15 minutesmins
Pre-soak brazil nuts8 hourshrs
Total Time30 minutesmins
Course: Main Course, Soup
Cuisine: Southern
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: chowder, corn, easy, homemade, potato
Servings: 6
Calories: 346.13kcal
Equipment
high speed blender or other strong blender
large soup pot
Chef's knife & cutting board
jar with lid 12 ounce minimum
Ingredients
1cupbrazil nutsraw, pre-soaked for at least 2 hours
1onionmedium, chopped
3clovesgarlicminced
1jalapenoseeded (for less spicy) and diced
1teaspooncoriander
1teaspoonchili powder
1teaspoonsmoked paprika
1teaspoonberbere
½cupnutritional yeast
4potatoesmedium, blemishes removed (peels optional), chopped in bite-sized pieces. About 4 cups.
2cupscornfresh or a 16 oz bag frozen
4cupswaterfiltered. 2 cups for brazil nut milk + 2 cups for soup.
sprinkles of coriander, berbere, chili powder, and/or smoked paprika
cilantrosprigs, leaves, or chopped
lime juice
cooked black lentilsor other legumes
nutritional yeast
vegan sour cream, cashew cream, or brazil nut milk
Instructions
Pre-soak reminder
Soak the brazil nuts in a sealed jar filled with filtered water for at least 2 hours. Store in the fridge until preparing the soup.
Prep/cook
Heat a large soup pot over medium heat. While it heats, prep the veggies; otherwise, have them prepped beforehand. Once the pot is hot, turn the heat down just a bit and add the chopped onion, stirring occasionally.
Meanwhile, make brazil nut milk
While the onion cooks, strain the jar of brazil nuts and place the nuts in your blender, along with 2 cups of the filtered water. Blend for at least 30 seconds, until you have a smooth nut milk. This step could also be done prior to cooking.
Continue to cook
Once the onion is translucent, add the garlic and jalapeno. Stir one minute.
Add the spices and nutritional yeast and stir briefly, until well distributed. Then add the potatoes, corn, brazil nut milk, remaining 2 cups of water, and broth. Stir.
Increase heat to high, stirring occasionally. Once boiling, reduce heat to medium-low and simmer 10-15 minutes, until potatoes are soft.
Blend partially (or fully, if desired) with an immersion blender. Alternatively, carefully (it's hot!) place ladlefuls of the chowder in your blender, blend until smooth, then carefully pour back into the soup pot.
Serve
Add desired toppings and serve. Extra soup can be stored in sealed containers in the fridge for a few days, or in the freezer for a few months.
Notes
Note: The fiber estimate is based on the recipe without any toppings.Pre-soak the brazil nuts to soften.