Buffalo Potato Corn Chowder
This Buffalo Potato Corn Chowder is a hearty one-pot soup that is 100% dairy-free! Serve with your favorite toppings for a cozy dinner with some spice!
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 jalapeño diced, optional
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1.5 pounds Yukon gold potatoes peeled & cubed
- 2 cups corn I used frozen
- 3 cups broth I used vegan chicken broth
- 1/2 cup buffalo sauce see notes
- 1.5 cups non-dairy milk unsweetened
- 2 tablespoons corn starch
- green onion, non-dairy yogurt, avocado, pita bread, tortilla chips optional toppings
Instructions
- Heat the avocado oil in a stock pot over medium heat. Add the onion, garlic, jalapeño & dry seasonings. Stir and cook down for 2-3 minutes. Add the potatoes & corn and cook for another 2 minutes.
- Pour in the broth & buffalo sauce and bring to a boil. Once boiling, cover, lower the heat and simmer for 15-20 minutes, or until the potatoes are fork tender.
- In a bowl combine the milk & corn starch. Whisk until the corn starch has dissolved and set aside.
- Once the potatoes are fork tender, use an immersion blender to blend half of the soup until it is chunky - it doesn't need to be smooth. Slowly whisk in the milk/corn starch mixture and stir until the soup thickens slightly.
- To serve, ladle the soup into bowls and add the optional toppings.
Video
Notes
- If you are sensitive to spice there are a couple of things you can do. Either remove the ribs and seeds from the jalapeño before adding it, or omit the jalapeño altogether. You can also cut the buffalo sauce to 1/3 cup.
- If you don't have an immersion blender, transfer 1/2 of the soup to a standing blender, blend and then add it back to the soup.
- This soup is best served within 3-4 days - potatoes in soup don't always reheat from frozen well.
Nutrition
Calories: 369kcal | Carbohydrates: 59g | Protein: 13g | Fat: 11g