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Spicy Vegan Corn Chowder

Recipe #280240 | 25 min | 5 min prep | SERVES 6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Spicy Little Sister

I went for a trike ride the other day with one of my favorite vegans. She inspired this recipe.

Posted on: Jan 22, 2008

Print Recipe

Ingredients

  • 1 tablespoon coconut fat
  • 1 tablespoon olive oil
  • 1 leek, slivered or 3 green onion
  • 1/8 teaspoon dried roasted ground habanero chile pepper
  • 30 ounces whole corn (2 Cans)
  • 3 cups vegetable broth
  • 1/4 teaspoon salt

    • Directions

    1. 1
      Melt the coconut fat into the olive oil over low heat. Add the leek and sautee at low temperatures. When it starts to get fragrant, add the chili powder (really just a good pinch, but don't get that stuff in your eye!).
    2. 2
      Open and drain the canned corn into a bowl. Toss corn in the fragrant, oniony oil and let the corn flavor infuse.
    3. 3
      Add the vegetable broth and salt (to taste), if it needs more broth, add the juice poured off from the cans.
    4. 4
      Simmer for 10 minutes.

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    Nutrition Facts

    Serving Size 1 (279g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    coconut fat

    ground habanero chile pepper

    Calories 223
    Calories from Fat 45 (20%)
    Amount Per Serving %DV
    Total Fat 5.1g 7%
    Saturated Fat 0.8g 4%
    Monounsaturated Fat 2.5g
    Polyunsaturated Fat 1.5g
    Trans Fat 0.0g
    Cholesterol 1mg 0%
    Sodium 528mg 22%
    Potassium 476mg 13%
    Total Carbohydrate 44.3g 14%
    Dietary Fiber 4.5g 17%
    Sugars 6.7g
    Protein 6.4g 12%
    Vitamin A 1664mcg 33%
    Vitamin B6 0.2mg 7%
    Vitamin B12 0.0mcg 0%
    Vitamin C 11mg 19%
    Vitamin E 0mcg 2%
    Calcium 20mg 2%
    Iron 1mg 9%

    detailed view...

    how is this calculated?

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