Eosinophilic Esophagitis Friendly Vegan Corn Chowder
Total time50 min
Prep time15 min
Cook time35 min
5.0(20)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 4 cups fresh or frozen corn kernels, divided
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp smoked paprika, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the red bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
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