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 Summery Corn Chowder Summer means a bumper crop of great produce, which also means corn chowder. (Is it just me who can’t resist calling it chow-dah?) I tend to like soups that are busy - not meaning complicated, but crowded with veggies and herbs. This chowder is thick with not only delicious sweet corn but lots of great, seasonal produce. It’s thick and alive with flavor and texture. By the way, if you’d rather not mess with fresh corn, this can easily be made with frozen corn: Just use about seven cups of kernels. This makes A LOT; feel free to halve the recipe if you’re not keen on lots of tasty leftovers. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Summery Corn Chowder 6 ears of fresh sweet corn, husks and cornsilk removed, cut from the cob 2 cups Yukon gold potatoes, peeled, cut in large dice, and boiled until fork tender (about 15 minutes) 1 tablespoon olive oil (or ⅓ cup low-sodium vegetable broth) 1 yellow onion, diced 1 red bell pepper, seeded and diced 1 poblano pepper, seeded and diced 2 large carrots, peeled and sliced 2 tablespoons low-sodium tamari 1 tablespoon garlic, minced 1 cup cashews, soaked for 30 minutes and drained if you’re not using a high-speed blender 32 ounces low-sodium vegetable broth 2 cups plain, non-dairy milk ⅓ cup chives, finely minced, reserve some for serving (optional) 1 tablespoon thyme, fresh or dried Salt and pepper to taste 1 bay leaf 1 tablespoon fresh lemon juice Red pepper flakes, optional In a large soup pot, heat the olive oil or broth over medium heat for a minute. Add the onions, peppers and carrots. Cook, stirring often, for nine minutes. Add the tamari, garlic and corn kernels. Stir and cook for about five minutes. Meanwhile, blend the vegetable broth, non-dairy milk, cashews and cooked potatoes; you may have to do this in two or more batches, depending on the size of your blender. Blend until smooth. Pour in with the corn, add the chives, thyme, salt and pepper and bay leaf. Cook for ten minutes, until heated through. Turn off the heat and add the lemon juice, stirring through. Remove the bay leaf. Season to taste, sprinkle with red pepper flakes and any reserved chives. Serve warm. © 2013-2019, Vegan Street |
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