Crazy Rich Vegan Corn Chowder Food

VEGAN CORN CHOWDER

Steps:

• Slice the corn off the cob. Stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. Set aside both the fresh corn and the empty corn cobs.
• Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened.
• Add in the crushed garlic and dried thyme and sauté with the onions.
• Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.
• Add in the peeled chopped potatoes, the empty corn cobs (you don't need to use all of them, just as many as can comfortably fit in the pot) along with the bay leaf.
• Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.
• Remove the corn cobs and the bay leaf.
• Add the fresh corn and let it cook for 5 minutes and then add in the chopped green onions and stir in. Add the salt and sprinkle on some black pepper to taste.
• Serve with more chopped green onions on top and a sprinkle of ground black pepper.

VEGAN CORN CHOWDER

Steps:

• Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
• Cook until soft, then add the garlic, celery, and potatoes.
• Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
• Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
• Taste and adjust seasonings and serve with chopped chives.

VEGAN CORN CHOWDER

Steps:

• Heat a skillet over medium-high heat. Add celery and garlic; saute until slightly softened, about 4 minutes. Add water and bouillon cubes; stir until bouillon dissolves. Add soy milk, potatoes, and onion. Simmer for 15 to 20 minutes. Add all corn, parsley, paprika, and pepper. Simmer until potatoes are soft and flavors have blended, 30 to 40 minutes more.

CREAMY VEGAN CORN CHOWDER

Steps:

• Watch the video (scroll down a bit) to see all instruction steps.
• Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.
• Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.
• Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
• Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 minutes or until the potatoes are fork tender.
• Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.
• This is how the soup looks before blending.
• Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
• Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy!

VEGAN CORN CHOWDER

Steps:

• If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
• In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
• Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
• Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
• Ladle into individual bowls and top with your favorite toppings.
• Serves 4 - 6

RICH & CREAMY VEGAN CORN CHOWDER

Steps:

• Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion - cook it low and slow - until tender and translucent, 10-12 minutes.
• Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
• Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
• Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
• Remove from heat. Remove the thyme stems. Stir in the corn.
• Transfer half of the mixture - about 3 1/2 cups - to the pitcher of a blender. Puree completely and then add back to the soup.
• Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
• Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it's not necessary!
• Keeps well refrigerated for about 3 days.

VEGAN "CLAM" CHOWDER

Steps:

• Place cashews in a heat prove bowl and cover with boiling water. (just to cover the cashews; this water will be discarded later). Let sit for 20 minutes.
• Drain the water from the cashews, then placed cashews and unsweetened plain plant milk in a high-speed blender until very smooth and creamy. Set aside.
• In a large ceramic/enamel lined Dutch oven or similarly large stock pot, add mushrooms and sauté over medium heat until the liquid has started to evaporate about 3-5 minutes. If needed, add 1 Tablespoon of vegetable broth to prevent sticking.
• Add the minced garlic and tamari to the mushrooms. Continue to sauté until the mushrooms for a couple of minutes. Then remove mushrooms and place in a bowl for later in the recipe.
• In the same large ceramic/enamel lined Dutch oven (or large stock pot), add the onions, carrots, and celery, and sauté until tender, about 5 to 7 minutes. Add the heaping teaspoon garlic (second time garlic is added) to the pot and sauté another minute. (If needed to prevent sticking, add 1 Tablespoon of vegetable broth).
• Next add the white wine and cook about 3 minutes.
• Add the flour over the cooked vegetables, and stir to prevent burning. You want to cook the flour for about 1 minutes, stirring constantly.
• Pour in the vegetable broth and water, stir scraping the bottom of the pot to bring up anything that stuck to the bottom.
• Then add the diced potatoes, corn, thyme, bay leaf, dulse flakes (or kelp flakes), sweet paprika, freeze dried shallots (optional), black pepper and sea salt. Stir well. Bring the soup to a boil. Once boiling turn down to low heat and simmer for about 12-17 minutes. Cook until potatoes are tender.
• Then remove the bay leaf, and pour in the cashew cream, stir, and simmer for a few minutes.
• Taste the soup and adjust seasoning to taste, add more seasoning if needed.
• Add in the sautéed mushrooms that were set aside.
• Continue to cook for and additional 5 minutes. Check the flavors once more, add additional seasonings based upon personal preferences, then remove from heat.
• Allow to sit undisturbed for 5-7 minutes to allow the flavors to marry.
• Top with chopped chives. (Optional)