Rich Creamy Vegan Corn Chowder Food

CREAMY VEGAN CORN CHOWDER

Steps:

• In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.
• Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
• To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary -- adding in more salt and pepper if necessary.
• To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.

CREAMY VEGAN CORN CHOWDER

Steps:

• Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
• Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

CRAZY RICH VEGAN CORN CHOWDER

Steps:

• In a large bowl, whisk together cream cheese and unsweetened soy milk until it is well combined and frothy. Set it aside.
• In a large saucepan or small soup pot, heat 2 tbsp of butter over medium heat. Add the onions, garlic, leeks and celery. sautee until the onions and celery are tender. If using bacon, add it now.
• Make a roux. Add the remaining butter, let it begin melting and add the flour but by bit, stirring as you add it. Add the poultry seasoning/ sage. When the butter and flour have been fully combined, keep moving it around in the pan until it begins to heat up and begins to brown.
• When the roux has begun to brown, begin adding the stock and water, scraping the bottom of the pan to lift any of the roux that has stuck to the pan. Stir while adding the liquid. Add the potatoes.
• Bring the mixture to a boil, reduce heat and simmer for 15-20 minutes or until potatoes are soft, stirring often. If you find the mixture too thick (like that's possible!) just add 1/4 cup of water.
• When the potatoes have softened, add the corn and the milk and cream cheese mixture a little at a time, stirring as you add. Taste and add salt and pepper as needed. Continue heating the soup until the corn is hot and the potatoes are fully tender, being careful not bring the mixture to a boil again.
• Remove from heat, and serve with a leaf or two fresh sage, or fresh chives sprinkled on top.