Name: Summer Corn Chowder
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 tbsp avocado oil ((or sub another high-heat oil)); 4 cup corn kernels (sliced off the cob); 1 red bell pepper red bell pepper (diced); 1 small red onion (diced); 2 clove garlic (minced); 1 jalapeño jalapeño (diced and seeds removed); 0.5 bunch cilantro (chopped; stems and leaves divided); 0.5 tsp smoked paprika; 0.25 tsp ground cumin ((optional)); 4 oz vegan cream cheese; 3 cup gold potatoes (diced into small pieces (skin on)); 4 cup vegetable broth; 1 tsp kosher salt (or to taste); 1 wedge lime (for serving)

Instructions

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1

Sear the corn: Heat the avocado oil (1.5 tbsp) in a large saute pan over medium-high heat. Add the corn kernels (4 cup) and saute for 8 to 10 minutes, stirring occasionally for browning.
2

Season: Add the bell pepper (1 red), red onion (1 small), garlic (2 clove), jalapeño (1), cilantro stems (from 0.5 bunch cilantro), smoked paprika (0.5 tsp), and ground cumin (0.25 tsp) to the pot. Reduce heat to medium and saute until the onion is translucent, about 2 to 3 minutes.
3

Make it Creamy: Add the vegan cream cheese (4 oz) to the pot and mix until evenly distributed with the vegetables. Then, add the gold potatoes (3 cup) and vegetable broth (4 cup), stirring well.
4

Simmer: Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 10 to 12 minutes, or until the potatoes are fork-tender. Stir in kosher salt (1 tsp) to taste.
5

Blend: Transfer half of the soup into a blender and carefully blend until smooth and creamy. Return this to the pot and mix well. (Alternatively, use an immersion blender to blend about 50% of the soup directly in the pot.)
6

Serve & Store: Divide the soup into bowls. Top with the reserved cilantro leaves (from 0.5 bunch cilantro) and a squeeze of fresh lime (1 wedge). Store any leftovers in the refrigerator for up to 5 days.