“My grandma made Smoked Ham, Potato And Corn Chowder”

Welcoming you to the world of hearty, plant-based goodness, our Vegan Smoked Ham, Potato, and Corn Chowder is a delightful blend of flavors and textures. Packed with wholesome ingredients, this recipe promises a satisfying experience for your taste buds.

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Ingredients:

Ingredients Quantity
Vegan smoked ham, diced 1 cup
Olive oil 1 tablespoon
Onion, diced 1
Garlic, minced 2 cloves
Potatoes, peeled and diced 3 cups
Carrot, diced 1
Celery stalk, diced 1
Red bell pepper, diced 1
Smoked paprika 1 teaspoon
Dried thyme 1 teaspoon
Dried rosemary 1/2 teaspoon
Vegetable broth 4 cups
Corn kernels (fresh or frozen) 1 cup
Unsweetened almond milk or any other plant-based milk 1 cup
Salt and pepper to taste To taste
Fresh parsley for garnish (optional)

Instructions:

  1. Sauté the Vegan Ham: In a large pot, heat olive oil and sauté the diced vegan ham until it starts to brown. Remove the ham and set it aside.
  2. Prepare the Base: In the same pot, add more olive oil if needed. Sauté the diced onion until translucent, then add minced garlic and cook until fragrant.
  3. Cook Vegetables: Stir in potatoes, carrot, celery, and red bell pepper. Cook for about 5 minutes until the vegetables soften.
  4. Infuse Flavors: Add smoked paprika, dried thyme, and dried rosemary. Stir well to coat the vegetables in the spices.
  5. Simmer the Chowder: Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are tender (15-20 minutes).
  6. Blend and Add Final Touches: Use an immersion blender to partially blend the soup. Add corn kernels, almond milk, and the sautéed vegan ham back to the pot. Simmer for an additional 5-10 minutes.
  7. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

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