It's another Recipe Redux for the month of December and the challenge this month is to take one of my cookbooks, turn to a page that's any combo of the numbers 2017, and create the recipe with my own flair! I chose, page 207 of The cookbook, "Appetite for Reduction," by Isa Chandra Moskowitz, a beautiful book with tons of vegan recipes. Here's my take on Vegan Corn Chowder.
I've been wanted to make corn chowder for a while now so this is a perfect choice. As the shortest day of the year closes in, I'm inclined to eat more soups. I love them any time of the year, but they especially seem warm and comforting now. With the big day only days away, I love how easy it is too to feed the family and this Vegan Corn Chowder is a breeze to make.
You might think that this corn chowder is better served during the summer but with delicious organic frozen sweet corn, you can enjoy this any time of the year. There are a few versions of corn chowder such as Mexican corn chowder or Thai, but this simple but elegant version feels just right.
While this recipe is dynamite, I hope you're willing to experiment. Try cumin and jalapeno for a Mexican flare or red Thai curry for a taste of Thai. With the addition of potato, this soup is already creamy, but you can puree about 1/4 of the soup to make it even creamier.
It also has the addition of non-dairy milk. I used coconut, but any of the unsweetened version will work. Oh, and you might think that you could taste the coconut, but I didn't notice that at all. This vegan corn chowder just might turn out to be one of your favorites. I think it is one of mine.
Be sure to check out these other tasty plant-based soups.
I’d love to hear your feedback in the comments below for this Corn Chowder recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!