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Creamy Summer Corn Chowder
Chef Emily’s delicious vegan chowder makes a healthy, satisfying meal any time of year, but it’s at its best in summer, thanks to all the season’s fresh bounty—sweet corn and red bell peppers; tender yellow squash; hearty Yukon Gold potatoes; a hint of jalapeño heat; and a vibrant cilantro garnish. She flavors the soup's creamy cashew nut-milk base with earthy cumin and paprika for all the smoky flavor you want—without the saturated fat and nitrites you don't. Pair it with a fresh green salad for a light lunch or dinner that won’t weigh you down in the summer heat.
Nutritional facts
Protein
10g
Carbs
47g
Calories
300
Fat
11g
Ingredients
Red Onion, Himalayan Pink Salt, Celery, Onion Powder, Garlic Powder, Black Pepper, Cumin, Corn, Cashews, Cilantro, Garlic, Sweet Paprika, Jalapeno Peppers, Yellow Squash, Yukon Potatoes, Lime Juice, Red Bell Pepper
Reviews
4.1
Based on 300 reviews
Michelle Ariante · 12/03/24
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About Emily Peck
Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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