Smoky Corn Chowder Bread Bowl

Vegan corn chowder with smoky flavors that is hearty and comforting. It is served in toasted bread bowls to make the meal even cozier.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced
• 4 cups vegetable broth
• 4 cups fresh or frozen corn kernels
• 1 cup unsweetened plant-based milk
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 4 large bread bowls
• Fresh cilantro, for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, garlic, red bell pepper, and jalapeno

Saut until softened, about 5 minutes

Stir in vegetable broth, corn kernels, plant-based milk, smoked paprika, cumin, salt, and pepper

Bring to a simmer and cook for 15-20 minutes, until flavors meld and corn is tender

While the chowder is cooking, preheat oven to 350F 175C

Slice the tops off the bread bowls and hollow out the insides, leaving a sturdy crust

Place bread bowls on a baking sheet and bake for 8-10 minutes, until lightly toasted

Once the chowder is ready, ladle it into the bread bowls

Garnish with fresh cilantro and serve hot