Vegan Corn Chowder with a Kick

Name: Vegan Corn Chowder with a Kick
Total time: 55
Yield: 6
Ingredients: 1 medium sweet onion, chopped; 1 medium green bell pepper, chopped; 1 medium jalapeno pepper, seeded and chopped; 2 cups vegetable broth; 3 medium Yukon Gold potatoes, cubed; 2 teaspoons Dijon mustard; 1 teaspoon dried basil; ½ teaspoon hot smoked paprika; ½ teaspoon crushed red pepper flakes; 3 cups canned whole kernel corn, drained; 4 medium green onions, chopped; 1 ½ cups soy milk, divided; 3 tablespoons blanched almond flour; 1 teaspoon salt; 1 teaspoon ground turmeric

Recipe by Geeksr from allrecipes.com

Lunch 55 Mins.

Ingredients

6 servings

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1 medium sweet onion, chopped
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1 medium green bell pepper, chopped
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1 medium jalapeno pepper, seeded and chopped
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2 cups vegetable broth
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3 medium Yukon Gold potatoes, cubed
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2 teaspoons Dijon mustard
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1 teaspoon dried basil
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½ teaspoon hot smoked paprika

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½ teaspoon crushed red pepper flakes
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3 cups canned whole kernel corn, drained
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4 medium green onions, chopped
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1 ½ cups soy milk, divided
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3 tablespoons blanched almond flour
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1 teaspoon salt
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1 teaspoon ground turmeric

Instructions

Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.