This chowder can be as thick and creamy as you like, depending on how much of the soup you puree. Don't forget to put the Salt-Free Hot Sauce on the table for those who want to add a little heat.
- 1 yellow onion chopped
- 2 celery ribs chopped
- 2 russet potatoes diced
- ¼ cup nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper ground
- 4 cups Light Vegetable Broth (or no-salt added vegetable broth)
- 1 pound fresh or thawed frozen corn kernels
- 2 teaspoons white miso paste
- 2 teaspoons fresh lemon juice
- 1 tablespoon fresh parsley minced
- Salt-Free Hot Sauce
- Heat 1/4 cup water in a large pot over medium heat. Add the onion, celery, and potatoes. Cover and cook, stirring occasionally, for 5 minutes or until softened. Stir in the nutritional yeast, paprika, thyme, black pepper, and Light Vegetable Broth. Bring to a boil, then lower the heat to low, stir in the corn and simmer for 20 minutes, or until the vegetables are tender.
- Scoop 2 cups of the soup solids into a high-powered blender, add the miso paste, and blend until smooth. Stir the pureed mixture back into the soup. Add the lemon juice, then taste and adjust the seasonings, if needed. If you prefer a thicker chowder, puree another cup of the soup solids and add it back to the pot. Heat the soup until hot and serve sprinkled with parsley. Optional to serve with the Salt-Free Hot Sauce.
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