Smoky Corn Chowder

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 2 cups canned diced tomatoes
• 3 cups fresh or frozen corn kernels
• 1/2 cup all-purpose flour
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
2. 2 Stir in garlic, smoked paprika, and chili powder; cook for 1 minute.
3. 3 Pour in vegetable broth and diced tomatoes. Bring to a simmer.
4. 4 Add corn kernels and let cook for 10 minutes.
5. 5 In a small bowl, whisk together flour and almond milk until smooth. Stir into the chowder.
6. 6 Simmer until the chowder thickens, about 5-7 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with cilantro if desired.

Nutrition

Tips

• For a richer flavor, use smoked paprika made with chipotle.
• Add a splash of hot sauce for an extra kick.
• To make this chowder vegan, ensure your vegetable broth and almond milk are certified vegan.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with warm, crusty bread or buttered cornbread.
• A side salad with a tangy vinaigrette complements this chowder perfectly.

FAQ