Creamy Corn Chowder with Coconut Bacon - Vegan
The Creamy Corn Chowder with Coconut Bacon is a delightful fusion of traditional comfort food with a vegan twist. Imagine a velvety chowder base enriched with the natural sweetness of corn and the creamy texture of coconut milk, topped with crispy, smoky coconut bacon for an irresistible crunch.
Ingrédients
- 4 cups corn kernels, fresh or frozen
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 3 cups vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped
- 1 cup unsweetened coconut flakes
- 1 tablespoon soy sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 350°F (175°C).
- To make the coconut bacon, toss the coconut flakes with soy sauce, liquid smoke, and maple syrup in a bowl. Spread the seasoned coconut flakes evenly on a baking sheet.
- Bake for 8-10 minutes, stirring halfway through, until the coconut is crispy and golden brown. Set aside to cool.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the diced potatoes to the pot and sauté for another 3-4 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10 minutes until the potatoes are tender.
- Add the corn kernels, coconut milk, salt, black pepper, and smoked paprika to the pot. Simmer for another 10 minutes.
- Stir in the chopped parsley and adjust seasoning if needed.
- Ladle the creamy corn chowder into bowls and top with crispy coconut bacon.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 38g | Protéines: 5g | Fat: 14g | Sucre: 7g
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