Go Back
Harissa spiced corn chowder

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!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 5
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 1 Blender

Method
 

  1. In a large pot, add 2 tbsp of vegetable broth and heat on medium.
  2. Add leeks, garlic, potatoes, cauliflower, harissa powder, and a pinch of salt. Cook for 8 minutes.
  3. Add remaining vegetable broth and bring to a simmer. Simmer for 10-12 minutes until potato and cauliflower are easily pierced with a fork.
  4. 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.
  5. Return mixture to the soup pot.
  6. In a separate pan, cook peppers in 1 tsp of broth or olive oil for 5 minutes with a pinch of salt.
  7. Add cooked peppers and chopped cilantro to the soup pot. Taste and adjust seasonings.
  8. 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