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Jackfruit Chowder
A quick and easy vegan corn chowder made with jackfruit
Course
Appetizer
Cuisine
American
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
Servings
3
people
Calories
402
kcal
Author
Healing Tomato
Ingredients
1
Tbsp
extra virgin olive oil
1/4
tsp
cumin
1/4
cup
celery
finely diced
1/2
yellow onion
or white onion
2
cloves
garlic
grated
2
tsp
ginger
grated
1.5
cup
Jackfruit
see notes
2
tsp
salt
split into 2 equal parts
1
tsp
oregano
1
tsp
parsley
4
Thai chili
adjust to your liking
1
cup
sweet corn kernel
Frozen, bird's eye brand
1
cup
water
2
Tbsp
coconut milk
1
tsp
cracked black pepper
1
Tbsp
nutritional yeast
3.5
cup
vanilla almond milk
see notes
1.5
tsp
lemon juice
cilantro for garnish
For The Roux
4
Tbsp
vegan butter
I use Earth Balance
4
Tbsp
all purpose flour
Instructions
Heat a stainless steel pan on medium heat for 30 seconds before adding the oil
Add the oil and cumin seeds
After 30 seconds, add the celery and onions
Cook for about 7 minutes or until the onions are translucent. Don't brown
Add the garlic and ginger. Cook for 30 seconds
Add the jackfruit and cook for about 5 minutes on low heat
Add the frozen corn without thawing first
Cook for about 3 more minutes
Add Thai Chili, Oregano and Parsley
Mix well and cook for about 5 minutes on low heat
To make the Roux
Melt the vegan butter on low heat
Add 1 Tbsp of All Purpose Flour and mix well in the butter
Add 1 more Tbsp and mix well again
Add the remaining flour and mix
Make sure its "blond" color roux
Add the Jackfruit mixture to the roux
Mix well and make sure its not sticking at the bottom
Add the water and mix
Add the cracked pepper, coconut milk and nutritional yeast
Add the almond milk slowly into the pan while mixing
Adjust for taste (I added more peppers, oregano and parsley)
Let the chowder heat for about 6 more minutes on medium heat
Mix in Lime juice
Remove from heat and serve in bread bowl or regular bowl
Garnish with cilantro
Video
Notes
Nutrition Info is approximate