#vegan vegetable chowder

[deliciously-vegan]

Mexican-inspired Chowder

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1 tbsp olive oil 1 onion, peeled and chopped

1 green pepper, cored and diced 1 tsp garlic paste 1/4 tsp chili flakes

3 cups small potatoes, chopped 4 cups vegetable bouillon 1 can (400 ml) coconut milk 1 tsp cumin 1 tsp chili powder 1 tsp oregano 1/2 tsp achiote (or paprika) 1/2 tsp turmeric

2 cups frozen corn kernels 2 cans (540 ml each) black beans, drained and rinsed

the juice of one lime 2 tbsp minced cilantro 1 tbsp pure maple syrup 1 tsp sea salt 1/4 tsp black pepper

Heat olive oil in a large saucepan over medium-low heat. Saute onion for several minutes. Add the green pepper, garlic paste and chili flakes and saute for another minute or two.

Stir in the; potatoes, vegetable bouillon, coconut milk, cumin, chili powder, oregano, achiote, and turmeric. Turn heat to high. As soon as soup comes to a boil, reduce to low heat and simmer about 10 minutes.

Stir in the corn kernels and black beans and cook for another few minutes. Remove from heat and stir in the; lime juice, minced cilantro, maple syrup, sea salt, and black pepper. Taste and adjust seasoning if needed.

Yields; about 6 servings.

[deliciously-vegan]

Chunky Corn Chowder

2 tbsp vegan butter (or vegetable oil) 2 leeks, sliced (tops and bottoms removed) 1 red pepper, diced 1 green pepper, diced 1 tsp paprika 1/2 tsp tumeric a pinch of cayenne 2 cups small potatoes, chopped 4 cups water 2 cubes of veggie bouillon 2 cups frozen corn kernels (peaches and cream ideally) 1 can coconut milk 1 tsp sea salt 1/4 tsp black pepper a handful of fresh parsley, chopped (optional) In a large saucepan, melt the vegan butter. Add the leeks and peppers and saute for a few minutes. Add the paprika, tumeric and cayenne and saute for another minute or two.   Add the potatoes, water and veggie bouillon cubes. Turn the heat to high. When soup begins to boil, turn heat to low and simmer for about 10 minutes, until the potatoes are fork tender. Turn the heat off and add the corn kernels. Cover the pot and allow the soup to heat the corn for about 5 minutes. Stir in the coconut milk, salt and pepper and allow to heat through for another minute or two. Stir in the fresh parsley if using. Ladle into bowls and serve.