Vegan Corn Vegetable Chowder Food

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 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.

SIMPLE SUMMER CORN SOUP

Steps:

• To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
• Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
• Add most of the corn, reserving a little for garnish, and stir.
• NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
• Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
• If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
• Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
• To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

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.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
• Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
• Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
• Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
• Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
• Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

VEGAN CURRIED VEGETABLE CHOWDER

Steps:

• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
• Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

VEGAN CORN CHOWDER

Steps:

• Sautee onions, pepper, and carrot in oil over medium heat until onions are translucent. Add herbs and salt, sautee a minute more.
• Add corn, stock, potatoes, bay leaf, and cayenne. Cover and bring to a boil for 3 minutes.
• Reduce heat and simmer for about 15 minutes, uncover and simmer for 7-10 minutes more.
• Puree half of the chowder. Add soy milk, lemon, juice, and maple syrup. Stir to combine and serve.

VEGAN CORN CHOWDER (30 MINUTES!)

Steps:

• Preheat a large dutch oven or soup pot over medium heat.
• Toss in the onion and cook until they are soft. Add the garlic, celery, and potatoes, and cook for 1-2 minutes.
• Add the corn, red pepper, celery seed, smoked paprika, and stir. Cook until the potatoes are slightly softened, usually about 5 minutes. You can add a little of the broth or water to prevent sticking if needed.
• Pour in the red wine vinegar, vegetable broth, coconut milk, and maple syrup. Cover and simmer for about 15 minutes or until the potatoes are tender.
• Transfer half of the chowder to a blender, let it cool for a couple of minutes and blend until it's creamy. Pour the mixture back into the pot and stir until everything is well combined.
• Taste, season with salt and pepper as needed.
• Garnish and serve

VEGAN CORN & VEGETABLE CHOWDER

Steps:

• Heat the oil in a large saucepan. Add bell pepper, garlic and potato. Sauté over medium-low heat stirring often, for 2-3 minutes.
• Stir in flour and cook, stirring for 30 seconds. Gradually stir in vegetable stock and cream.
• Add corn and broccoli. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender.
• Stir in cheese until it melts.
• Season and garnish as desired.

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