“My grandma made Smoked Ham, Potato And Corn Chowder”
Welcoming you to the world of hearty, plant-based goodness, our Vegan Smoked Ham, Potato, and Corn Chowder is a delightful blend of flavors and textures. Packed with wholesome ingredients, this recipe promises a satisfying experience for your taste buds.
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Ingredients:
| INGREDIENTS | QUANTITY |
|---|---|
| Vegan smoked ham, diced | 1 cup |
| Olive oil | 1 tablespoon |
| Onion, diced | 1 |
| Garlic, minced | 2 cloves |
| Potatoes, peeled and diced | 3 cups |
| Carrot, diced | 1 |
| Celery stalk, diced | 1 |
| Red bell pepper, diced | 1 |
| Smoked paprika | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1/2 teaspoon |
| Vegetable broth | 4 cups |
| Corn kernels (fresh or frozen) | 1 cup |
| Unsweetened almond milk or any other plant-based milk | 1 cup |
| Salt and pepper to taste | To taste |
| Fresh parsley for garnish (optional) | – |
Instructions:
- Sauté the Vegan Ham: In a large pot, heat olive oil and sauté the diced vegan ham until it starts to brown. Remove the ham and set it aside.
- Prepare the Base: In the same pot, add more olive oil if needed. Sauté the diced onion until translucent, then add minced garlic and cook until fragrant.
- Cook Vegetables: Stir in potatoes, carrot, celery, and red bell pepper. Cook for about 5 minutes until the vegetables soften.
- Infuse Flavors: Add smoked paprika, dried thyme, and dried rosemary. Stir well to coat the vegetables in the spices.
- Simmer the Chowder: Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are tender (15-20 minutes).
- Blend and Add Final Touches: Use an immersion blender to partially blend the soup. Add corn kernels, almond milk, and the sautéed vegan ham back to the pot. Simmer for an additional 5-10 minutes.
- Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
