Celebrity Vegan Chef Jason Wrobel creates a delicious comfort food chowder that’s full of antioxidants and superfoods. This recipe comes out with a beautiful purple color that’s sure to delight any kids in your household. This chowder would be great as a dish in a rainbow themed meal!Potato, Leek, and Purple Corn Chowder
- 3 tablespoons olive oil
- 1 large leek, sliced into half moons
- 2 quarts low-sodium vegetable broth
- 5 garlic cloves, minced
- 5 medium purple potatoes, diced
- 3 tablespoons coconut palm sugar
- 1/2 cup purple corn powder
- 1 scoop Warrior Blend natural protein powder
- 3 bay leaves
- 1 tablespoon truffle salt (or a little less to taste)
- 2 tablespoons chickpea miso
- Fresh dill, to taste
- White pepper, to taste
Grab a large skillet, add your olive oil and bring it to a medium heat. Once it’s heated, add your leeks. They’re pretty fibrous, so we want to sauté these a good 5 minutes, until they’re light and golden brown. While they’re cooking, grab a 2 ½ to 3 quart stock pot and add 1 quart of the vegetable broth. Put it on a medium heat and bring it to a simmer.
Once your 5 minutes with the leeks are done, add the garlic and potatoes and sauté for another 5 minutes to get them nice and soft before we add them to the broth. Once that’s done, add coconut palm sugar and stir it around a bit as it starts to caramelize.
Now check on your vegetable broth. It should be piping hot and simmering nicely. Add the vegetables into the broth then put the lid back on and simmer for about 20 minutes.
Next we’ll start our roux. You’ll add a ½ quart of vegetable broth to the already hot pan we cooked the potatoes and veggies in. Put the temperature back on high heat because we want to bring the veggie broth up to a roiling broil. Then add the purple corn powder. When making a roux, you want to keep it at a pretty high temperature and whisk it vigorously because it’s going to start to thicken pretty quickly. Also add the Sunwarrior protein to the roux and continue to whisk.
Once it starts to get pretty thick, add the second half of the vegetable broth and gradually add it in. Once you’ve simmered the roux for a good 10 or even 15 minutes, you should have a dense, gravy-like consistency. Add the roux to your veggies and broth in the stock pot. While simmering these together, add the bay leaves, truffle salt, and miso.
After simmering for a few minutes, carefully pour half the chowder into a blender. Blending hot liquids can get a little explosive, so pay attention carefully here. Make sure your lid is secure then place a folded towel over the top to protect yourself from the steam and heat and press down on the lid while blending to prevent any explosions. Blend for about 15 to 20 seconds. Carefully take off the lid, being sure to avoid the steam, and pour it back into the stock pot.
Your chowder is ready to go! Serve it up in bowls and top it off with a pinch of ground white pepper and a few pinches of fresh dill. You’re going to love this one!
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