Vegan Corn Chowder
Serves 6
10 mins prep
20 mins cook
30 mins total
Vegan Corn Chowder will keep you warm on a chilly day with all its comforting and delicious flavors. This lightened up version is hearty and filling without being too heavy and overwhelming. It's super creamy and ready in just 30 minutes!
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Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent.
Add broth and soymilk and bring to a boil. Stir in quinoa mixture and all spices (cumin powder through black pepper). Reduce heat to medium-low, cover and simmer 10 minutes.
Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender. Remove from heat; stir in chopped cilantro.
Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).
