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Happy, Healthy Kitchen – Roasted Corn Chowder

 

 

Happy, Healthy Kitchen – Roasted Corn Chowder

 

I love this time of year when the weather turns chilly. Sweater weather. Have you seen that skit from SNL? LOL. I naturally start to crave hot soups, stews and chili. I also sip lots of hot tea throughout the day. I’m getting ready to make this easy, creamy, dairy free corn chowder, so I thought I would share. You can feel free to add some sausage or meat of your choice. I have made it in the instant pot in the past, but feel free to make it on the stove top too. Today, I’m excited to use my new beautiful turquoise Dutch oven. I used a Dutch oven to make some spaghetti sauce a couple of years ago, at a mountain getaway Airbnb, and have wanted one ever since. #quarantinegift

Ingredients
16 oz. bag of frozen roasted corn
8 oz. (1/2 bag) of frozen corn (set aside)
1/2 bag frozen mixed peppers (or one diced fresh red pepper)
1 medium onion, diced
3 to 4 garlic cloves, crushed
2/3 cup red lentils
2 cups veggie broth
2 cups water
3 large potatoes finely diced
1 can full fat coconut milk
1 to 2 T. harissa sauce (or hot sauce of your choice)
1 T. chili powder
1 1/2 tsp. smoked paprika
1 T. garlic powder
1 T. onion powder
1 capful apple cider vinegar

Directions
Place then stir all ingredients, except 8 oz. corn, in the instant pot. Secure lid and cook for 20 minutes. Use an immersion blender to lightly blend to thicker, chunky consistency. Add 8 oz. of corn and stir. Yummy over rice. Enjoy!

(Not actual recipe pic)

 

 

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