Creamy oatmilk is blended with sweet corn and three types of peppers in this plant-based take on chowder soup.
Course dinner, lunch, Side Dish, Soup
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Stephanie McKercher, RDN
2tablespoonsgrapeseed oilor oil of choice as needed
½cupdiced red onion
2 ¾cupscorn kernels(4 ears)
1red bell pepper,diced
1Poblano pepper,diced (optional)
1jalapeño pepper,diced (optional)
4cupsSilk® Oat Yeah™ Oatmilk
Optional for serving:
Sliced jalapeño peppers
Minced red onion
Diced tomato or salsa
Chopped green onions
Pour in enough oil to fully coat the bottom of a large pot over medium-high heat. Stir in red onion and cook 5 minutes, or until translucent.
Stir in garlic, corn, cumin, smoked paprika, chili powder, and salt. Cook 5 minutes, or until the corn is tender.
Stir in red bell pepper, Poblano pepper (if using), and jalapeño pepper (if using), and cook 3 additional minutes, or until the peppers are softened.
Stir in Silk® Oat Yeah Oatmilk, increase the heat to high, and cook until the mixture begins to boil. Reduce the heat to low and cook 20 minutes, stirring occasionally. Turn off the heat.
Carefully ladle or pour two-thirds of the soup into blender container. (Divide into batches if needed to prevent overflowing. Don’t fill the container more than halfway when blending hot foods.) Cover and blend on high 1 minute, or until the soup is creamy and desired consistency is reached. Pour the blended soup back into the pot and stir until it is mixed evenly with the unblended portion.
Ladle soup into bowls and serve with black beans, avocado, jalapeño peppers, red onion, tomato or salsa, cilantro, green onions, and lime wedges if desired.
This recipe originally appeared on GratefulGrazer.com.