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Cooking Pointers
- Use fresh corn if possible for the best natural sweetness.
- Be careful not to overcook the corn to keep some texture in the soup.
- Adjust the spice level by adding more or less chili depending on your heat preference.
Ingredients 0/15
Why This Recipe Stands Out
Step 1
Start by sautéing the onion, bell pepper, and jalapeno in a couple of tablespoons of vegetable broth over medium heat until they’re soft and fragrant, about 5 to 7 minutes. Then, add the rest of the broth along with the potatoes and bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer gently for around 15 minutes until the potatoes are tender.
Step 2
Stir in the mustard, basil, paprika, and red pepper flakes to give the soup some nice flavor. Toss in the corn and green onions, reserving a few tablespoons of soy milk for later, and bring the mixture back to a boil.
Step 3
In a small bowl, whisk together the remaining soy milk and almond flour until you have a smooth mixture. Pour this into the soup along with a pinch of salt and some turmeric. Let it come back to a boil, stirring occasionally, until the chowder thickens up and becomes bubbly—this should take about 2 minutes. Once it’s thick and creamy, it’s ready to enjoy!
