We got another delicious and heartwarming recipe for you!

Simple, easy to prepare, and with a rich, creamy taste.

Doesn't that sound great?

So, here you have a flavorful vegan corn chowder - topped with a smoky chipotle sauce and fresh parsley.

You can also use the sauce for any other dish you like!

Why not add a splash to your next salad bowl? Or serve it with some fried rice and veggies? It's really up to you.

Ready to get started?

Then let's dive right in.

Recipe Author

This recipe is from plant-based chef Steve Lynn.

You can learn more about him on his blog "Veggie Village" or on Instagram.

Instagram: @stevelynn_veggievillage

Website: www.veggievillage.net

Watch the full recipe on YouTube

Ingredients

For the Chipotle sauce

200 g of sunflower seeds (soaked)

5-6 Chipotle peppers with adobo sauce

Salt

1 shot coffee

2 tbsp sunflower seed oil, or olive oil

For the corn chowder

Corn Chowder

85 g (3 oz) smoked tofu

1 large onion

2-3 cloves of garlic

200 g (7.1 oz) potatoes (diced)

450 g (15.9 oz) corn (frozen)

1 tsp cumin

1 tsp smoked paprika

½ tsp ground coriander 

1 L (35 oz) water

250 ml (8.8 fl oz) vegan cream (soy, oat, or other)

Salt

Pepper

Garnish with

Fresh parsley

Chopped corn nuts

Instructions

1. To make the sauce, blend all the sauce ingredients in a container until smooth. Set aside.
2. Bring a pan to medium-high heat, add a little oil.
3. Sweat the tofu with the onions and the garlic until the onions start to become translucent.  
4. Add in 400 g (14.1 oz) of the corn and the potatoes and cook for an additional  2 or 3 minutes.  
5. Add in the remaining ingredients, except for the cream, and the 50 g (1.6 oz) of remaining corn and simmer it on low heat for an additional 30 minutes.  Blend together using a hand blender.  
6. Return the chowder to the heat, and add in the cream. Season with salt and pepper, mix and bring to a quick boil before turning off the heat.
7. Garnish with fresh parsley and chopped corn nuts.