Although the Recipe Redux challenges are no longer active, they were a great motivation to try something new. Here was the challenge for the month of December.
We were to take one of my cookbooks, turn to a page that’s a 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 many vegan recipes. Here’s my take on Vegan Corn Chowder.
I’ve 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 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.
Enjoy these corn-inspired recipes:
- Vegan Cornbread
- Cornmeal Waffles
- Corn, Tomato Salad
- Chili Topped Potatoes with Corn Salsa
- Baked Corn Casserole
It also has the addition of non-dairy milk. I used coconut, but any of the unsweetened versions 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!
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Vegan Corn Chowder
- 1/4 cup water or vegetable broth, Trader Joe's Low Sodium
- 1 cup onion chopped finely
- 1 cup red bell pepper seeded and chopped (reserving 1/4 cup for garnish)
- 2 ribs celery chopped
- 2 cloves garlic minced
- ½ tsp red pepper flakes optional
- 1 medium potato peeled and diced
- 2 cups corn from 3 ears or frozen
- 2 tbsp nutritional yeast (optional)
- ½ tsp salt
- 2 cups low-sodium vegetable broth (or 2 cups homemade)
- 1 cup unsweetened non-dairy milk
- 1 tbsp Capital Hill Seasoning (shallots, dill weed, parsley and chives) Not required, but tasty.
- juice of ½ lemon
- salt and black pepper to taste
- fresh cilantro
- green onion chopped
- In a large pot over medium heat, add ¼ cup water or vegetable broth and sauté onion, garlic, 3/4 cup red pepper, and celery for 10 minutes or until soft.
- Add diced potato, vegetable broth, and non-dairy milk and mix well.
- Add spices, nutritional yeast, and lemon and stir to combine. Bring to a boil. Once at a boil, reduce to simmer, cover the pan with a lid and simmer gently for 15-20 minutes, or until potatoes are tender.
- Once the potatoes are tender, add corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
- Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
- Pour back into the pot and stir well. Add salt and pepper to taste.
- Top each serving with chopped green onion, cilantro and extra bits of corn and red pepper.