Chill out with a chilled corn and jalapeño soup that is smooth, silky and a parade of flavor across your taste buds! You’re welcome!
Summer weather is here, and hot soups are out the door. Make way for delicious chilled soups which will leave you feeling energized and light throughout the day. Fresh sweet corn is in season so why not use this beautiful plant to make a delicious vegan corn chowder recipe. We use coconut milk to replace the cream and jalapeños to give it an extra kick. Some people find that coconut milk will change the flavor of the recipe so you can always add organic soy milk or almond milk if you prefer a more neutral taste. This recipe is gluten free, dairy free, vegan, and 100 percent healthy! This was a fan favorite at a potluck I recently attended. Everyone was shocked that this recipe was so silky and smooth even without using cream. This recipe is definitely a crowd pleaser. You can add more jalapeños to give it that extra notch of heat or tone it down to make a more subdued and silky soup.
Spring and summer time are the best times for fruits and vegetables so why not maximize their delicious flavors and textures. The first harvest of corn has arrived, and it’s unbelievably sweet. Adding chopped peppers, potatoes, and greens makes this soup super hearty. This is a great recipe to make in large quantities. You can divide them into small containers and freeze them. All you need to do is thaw it out and voila, the perfect lunch or quick dinner. You can eat this cold, or you can have it hot.
Over the years corn has gotten a bad reputation from being genetically modified and high in carbohydrates. The truth is that if you can get it from your local farmer, it is a great source of nutrients such as vitamin b and selenium which is hard to find in foods. You can add any additional vegetables to add extra nutrients such as cauliflower, sweet potatoes or any greens that are in season.