The other day my friend Greg tweeted out something about good vegan chowder being impossible. Well, I took that as a personal challenge to create something he would deem delicious. Tonight I have created what I (and Eric) believe to be a great alternative to your normal heavy on the cream corn chowder.
Vegan Corn Chowder (inspired by a recipe found in the Joy of Cooking)
- 1 sm. onion medium to small dice
- 2 md. red potatoes medium dice
- 5-6 small or 4 medium ears of corn (remove the kernels, but keep the cob)
- 1 14 oz can light coconut milk
- 1.5 c coconut milk from the carton (like Silk, or So Delicious brand)
- Salt and Pepper TT(to taste)
- Corn puree (recipe follows)
You could add some hot sauce, or chopped carrot or celery.
In a heavy stockpot, heat a little bit of oil and sauté the onion till soft. Add in the potatoes, milk, coconut milk, and the corn husks (not the kernels) Simmer 15 minutes or until soft. Remove the husks and add in the kernels and corn puree. Simmer another 5 minutes to heat everything through. Taste and adjust seasoning.
- Half a bag of frozen corn kernels
- 1 cup coconut milk
In a blender, combine kernels and milk, puree until paste texture.
Do not skip salting the chowder. If you don’t add salt, it will be much to sweet. Just add some, then try it. Add a little more…see where you like your salt level. The more salt, the less sweet it will be. Also, the corn puree is key in this recipe because it really helps thicken up the soup. I’m sure you could simmer the soup down until it thickens up, but I really like the addition of the puree for even more corn flavor.
I served my chowder with non-vegan cornbread and simple garden salad. Now that fall is almost here, I see this recipe coming around again and again.