Roasted Corn Chowder
Summery chowder recipe using sweet roasted corn (VEGAN substitutes as well!)
10 oz frozen fire roasted corn, if you can’t find roasted regular is fine!
large russet potato peeled and diced
can omit for no spice
plain greek yogurt OR 2 Tablespoons JOI Cashew Base for Vegan option
shredded cheddar cheese
In a large pot, heat olive oil over medium - high heat and saute the onion for 2-4 minutes.
Add in veggie broth, potato, ½ the bag of corn, jalapeno, celery, salt, pepper, cumin, cayenne, garlic powder.
Bring to a simmer and let it bubble until the potato is tender. About 15 minutes.
Carefully transfer to a blender and add the yogurt or Cashew Base. Blend on high for 1 minute or more until it is CREAMY!
Return back to the pot and add in the other half of the corn and stir in cheese Top with green onion, cilantro, and jalapeno!
The vegan option is absolutely delicious and you won't even miss the dairy!
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how it was!