Vegan corn chowder

Let’s get one thing straight: I’m not claiming to be a vegan cuisine guru, nor do I eat vegan 100% of the time. I’m not here to take sides or to hear why or why not someone should be vegan – to each their own! – but I do enjoy vegan food and sometimes I go entire weeks eating vegan for breakfast, lunch and dinner.

Vegan food, you see, can be very interesting and certainly tasty if prepared in the right way. It involves amazing spices, lots of layers of flavor, and a bit of creativity: so what’s not to love?

I tend to find vegan recipes on Pinterest (by the way, if you want to follow me on Pinterest, here’s my account: https://www.pinterest.com/chiaraassi/), but I also love Isa Chandra Moscowitz’s recipes and own a few of her books. This particular chowder recipe comes from her “Vegan with vengeance” cookbook and is absolutely delicious!

VEGAN CORN CHOWDER

1 tablespoon olive oil 1 medium-size onion, cut into 1/4-inch dice 1 large red bell pepper, finely chopped (about 1 1/2 cups) 1 cup carrots, peeled and cut into 1/2-inch dice 2 jalapeño peppers, seeded and thinly sliced (use just one if you like less heat) 1 teaspoon dried rosemary 1 teaspoon dried thyme A few dashes fresh black pepper 1 teaspoon salt 3 cups vegetable broth or water 3 cups fresh corn (from about 5 ears of corn) 2 medium-size russet potatoes, peeled and sliced into 1/2-inch chunks 1 bay leaf Pinch cayenne Juice of 1 lime 1/4 cup plain soy milk 1 tablespoon maple syrup

In stockpot sauté the onions, bell peppers, carrots, and jalapeños in the olive oil over medium heat until the onions are translucent, about 7 minutes.

Add rosemary, thyme, black pepper, and salt; sauté 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit.

Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing till smooth and adding back to soup.

Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes. Let sit for at least 10 minutes and serve. Tastes even better the next day.

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