Harissa Spiced Corn Chowder
A delicious, plant-based, hearty chowder in 30 minutes! Features roasted/grilled corn, potatoes, cauliflower, peppers, leeks, and harissa. Serve warm or at room temperature with a side salad and dinner is done. A great way to use leftover corn on the cob!
Equipment
- 1 Blender
Ingredients
- 5 cloves garlic, peeled
- 1 1/2 cups leeks, roughly chopped
- 1 large Yukon gold potato, roughly chopped
- 2 cups cauliflower florets
- 4 cups low-sodium vegetable broth
- 6 small ears of corn on the cob, grilled or roasted and removed from cob*
- 1 tbsp harissa spice powder**
- 1 jalopeno pepper, minced
- 2 large green bell peppers, minced
- 1 large red or orange bell pepper, minced
- 1 cup fresh cilantro, minced
- 2 limes, quartered for serving
- salt to taste
Instructions
- In a large pot, add 2 tbsp of vegetable broth and heat on medium.
- Add leeks, garlic, potatoes, cauliflower, harissa powder, and a pinch of salt. Cook for 8 minutes.
- Add remaining vegetable broth and bring to a simmer. Simmer for 10-12 minutes until potato and cauliflower are easily pierced with a fork.
- Transfer mixture to a blender (or use immersion blender). Add 3 cups of cooked corn to the blender. Process until smooth. Taste and add salt as needed.
- Return mixture to the soup pot.
- In a separate pan, cook peppers in 1 tsp of broth or olive oil for 5 minutes with a pinch of salt.
- Add cooked peppers and chopped cilantro to the soup pot. Taste and adjust seasonings.
- Serve soup hot or at room temperature with lime wedges.
Notes
*Approximately 3 cups of cooked corn. I like to grill or roast corn on the cob the day before, remove from cob, and store in the refrigerator. A great way to use leftover corn!
**See recipe for homemade Mexican Inspired Harissa Spice Powder