Cream-free Chowder
with soyrizo, corn, and potatoes
You'll fall in love with this chowder just like our members did earlier this year, and you'll love the creaminess without the cream.
Smarts: This is a great soup to freeze, so feel free to scale.
Smarts: This is a great soup to freeze, so feel free to scale.
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Proteins
Cuisines
Ingredients
Soyrizo, Corn, and Potato Chowder with Cheddar:
- Garlic - 3 cloves , minced
- Green onions - 3 stalks , chopped, white and green parts separated
- Onions - 1 , diced
- Baby red potatoes - 1 1/2 lbs , quartered
- Cooking oil - 1 Tbsp + 1 Tbsp
- Soyrizo - 12 oz ((Or sub diced vegan sausage))
- Vegetable broth - 2 1/2 cups
- Adobo sauce (usually found with canned chipotle peppers) - 1 Tbsp
- Corn - 2 1/2 cups
- Cheese - 4 oz , grated ((like cheddar or Jack))
Prep
- Garlic / Green onions / Onions / Potatoes - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat a Dutch oven over medium-high heat. Add first part of cooking oil and then soyrizo. Saute for 2 to 3 minutes and then set aside.
- Return pot back to medium-high heat. Add in second part of cooking oil and then garlic, white parts of green onions, and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes. Stir in potatoes, broth, and adobo sauce. Cover and bring to a boil and then simmer covered for ~5 minutes. Use an immersion blender to puree the soup just a bit. You want to leave some of the potatoes but also puree some to thicken the soup without having to add any cream.
- Stir in corn and soyrizo, and cook until warmed through, ~5 minutes. Season to taste with salt and pepper (or more adobo sauce for a deeper smoky taste). Serve in bowls, garnished with chopped green onions and grated cheese.
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