Chipotle Corn Chowder Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
2 tablespoons vegan butter
4 corn cobs, kernels cut off
1 onion, diced
1 jalapeño pepper, seeds removed and finely diced
4 cloves garlic, minced
1 tsp ground paprika
½ tsp salt
4 cups vegetable broth
¼ cup vegan sour cream
1 lime, juice and zest
½ cup chipotle salsa
½ cup cilantro, chopped (optional, to serve)
1 jalapeño, sliced (optional, to serve)
1 avocado, sliced (optional, to serve)
2 limes, sliced in wedges (optional, to serve)
1Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and corn. Toss and cook, stirring every once in a while until slightly charred and caramelized, about 10 minutes.
2Stir in the jalapeño, garlic, paprika and salt. Cook for 2 more minutes.
3Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4Remove from the heat and use an immersion blender to puree the soup, leaving some of the kernels whole. Alternatively, pour 1-2 cups of the soup into a blender and puree. Then, add back to the soup pot.
5Combine the sour cream and lime juice. Stir well and add to the soup, along with the salsa. Heat on medium low heat for 5 minutes. Taste and add more lime and / or salt if desired.
6Garnish with optional toppings when serving.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.