Healthy and Fresh Corn Chowder Soup Recipe

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This healthy and fresh corn chowder soup recipe is filled with fresh summer flavors and topped with hearty coconut bacon. Did y'all know that chowder has an official definition?  You can't just dress upwardly any soup and call it a chowder, this category has some standards. To exist a true chowder, soup needs to contain cream, a pork production, and potatoes.

Who landed on this strange listing of qualifications, I volition never know, but I am grateful that through them this delicious category of soup was born.

This corn chowder soup recipe is a lightened up version of the original. We make a few salubrious swaps that brand this soup loads healthier and every bit as creamy and delicious.

Let'southward get started

So, let's look at those essential chowder ingredients and see how we can improve on them.

Foam

As the numbers of those who are lactose intolerant are only growing, we were on a mission to make this soup flossy and succulent without the dairy. So, instead of reaching for a carton of cream, grab a scattering of cashews instead. Our Salubrious Fresh Corn Chowder will nevertheless be as as creamy and even healthier.

Instead of pouring in saturated fat and causing allergies, we get a healthy dose of unsaturated center good for you fats and essential minerals.

Pork Production

Most chowders commencement with bacon, simply in the name of keeping this corn chowder healthier, we opt for a much healthier way to add in that nice smokey flavor. The stand up-in? Coconut bacon. If you haven't heard of this food miracle still, it is time to hop on the train. Coconut bacon is crunchy, sugariness and smokey, and every fleck as delicious.

Swapping in kokosnoot bacon also cuts down on artery-clogging fats and adds vitamins and minerals.

Potatoes: No bandy needed here! Nosotros kept healthy potatoes in our recipe and even upped the health ante by leaving their skins on.

In addition to these healthy swaps, there are a few other ingredients that brand this corn chowder one of the healthiest soups effectually!

Corn is the flavour courage of this soup, simply it also provides plenty of nutrition. Corn can really improve digestion and reduce the rick of related cancers and information technology can assistance manage diabetes. Corn is also a source of slow digesting carbohydrates which can assistance regulate blood carbohydrate levels and assist united states of america maintain a healthy weight.

Scarlet bell pepper adds a nice depth of flavor to our soup, and information technology is total of nutrients! I bell pepper contains three times the vitamin C of an orangish. But, this pepper doesn't stop in that location. It contains stellar amounts of vitamin B, A, Due east and Thou. It tin can prevent cancer, support eye health, and promote healthy skin.

Ingredients for the corn chowder soup recipe:

For the coconut salary:

• 2 cups dried coconut flakes
• 1/4 cup liquid aminos OR three tablespoons tamari
• 3 tablespoons maple syrup
• 1 tablespoon liquid fume
• ii teaspoons smoked paprika
• ane teaspoon garlic powder

For the soup:

• 1 tablespoon avocado oil
• 1 onion, diced
• three garlic cloves, minced
• 4 ears of corn, kernels cutting off the cob
• 1 carmine bell pepper, diced
• 2 cups chopped baby potatoes
• 1 teaspoon common salt
• one/2 teaspoon pepper
• i quart vegetable goop
• 3/4 cup raw cashew pieces, soaked overnight
• 2 tablespoons lime juice

Directions to make the corn chowder soup:

1. Preheat the oven to 350 degrees. In a bowl, whisk together all the coconut bacon ingredients except the coconut flakes.

2. Add the coconut flakes to a basin and cascade over the liquid mixture. Toss well to coat.

3. Spray a baking sheet with nonstick coconut oil spray and evenly distribute the kokosnoot flakes onto the tray. Pour over any of the remaining flavoring mixture. Broil for 25-30 minutes, tossing every 10 minutes.  Once the coconut bacon is caramelized, remove it from the oven and allow cool completely, to get crispy, before serving.

4. In a soup pot, rut the avocado oil over medium high. Add together in the onion and melt until translucent, near 7-10 minutes. Add in the garlic and sauté for another 30 seconds.

5. Add together the corn, pepper, potatoes, salt and pepper into the pot. Cook until the corn brightens in color and the vegetables just begin to get tender.

6. Add together in the vegetable broth and bring the mixture to a simmer. Cover and simmer for fifteen minutes, or until the potatoes are fork tender.

7. While the soup is simmering, drain and rinse the cashews. Add them to a loftier speed blender 2 cups of water. Alloy until smooth and very creamy. Remove the soup from the heat and add in the blended cashew cream. Add together in the lime juice and stir to combine.

8. Serve with coconut bacon and scallions.

Conclusion

This corn chowder soup is a oversupply-pleasing dish that everyone volition dearest! It is full of fresh ingredients that give this soup and so much flavor. It includes salubrious swaps to reduce unhealthy saturated fats and increase nutrients.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

For the kokosnoot bacon:

• two cups dried kokosnoot flakes
• 1/four cup liquid aminos OR three tablespoons tamari
• 3 tablespoons maple syrup
• ane tablespoon liquid smoke
• 2 teaspoons smoked paprika
• 1 teaspoon garlic pulverisation

For the soup:

• 1 tablespoon avocado oil
• one onion, diced
• 3 garlic cloves, minced
• four ears of corn, kernels cut off the cob
• ane red bell pepper, diced
• 2 cups chopped baby potatoes
• 1 teaspoon salt
• 1/two teaspoon pepper
• 1 quart vegetable goop
• iii/4 loving cup raw cashew pieces, soaked overnight
• two tablespoons lime juice

Instructions

1. Preheat the oven to 350 degrees. In a basin, whisk together all the coconut bacon ingredients except the kokosnoot flakes.
2. Add the coconut flakes to a bowl and pour over the liquid mixture. Toss well to coat.
3. Spray a baking sheet with nonstick coconut oil spray and evenly distribute the coconut flakes onto the tray. Pour over whatsoever of the remaining flavoring mixture. Bake for 25-30 minutes, tossing every 10 minutes.  Once the coconut salary is caramelized, remove it from the oven and let absurd completely, to get crispy, earlier serving.
4. In a soup pot, estrus the avocado oil over medium high. Add in the onion and cook until translucent, nigh 7-ten minutes. Add in the garlic and sauté for another 30 seconds.
5. Add the corn, pepper, potatoes, table salt and pepper into the pot. Melt until the corn brightens in colour and the vegetables simply begin to become tender.
6. Add in the vegetable broth and bring the mixture to a simmer. Cover and simmer for 15 minutes, or until the potatoes are fork tender.
7. While the soup is simmering, drain and rinse the cashews. Add them to a high speed blender 2 cups of h2o. Blend until smooth and very creamy. Remove the soup from the rut and add together in the blended cashew foam. Add together in the lime juice and stir to combine.
8. Serve with kokosnoot salary and scallions.

Nutrition Information:

Yield:

six

Serving Size:

ane
Corporeality Per Serving: Calories: 407 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 1979mg Carbohydrates: 56g Fiber: 7g Sugar: 23g Protein: 10g

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Source: https://www.diys.com/healthy-fresh-corn-chowder/

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