Category: Main Dish
Description: This vegan corn chowder is a creamy, flavorful bowl of comfort—simple to make and perfect for cozying up on any day.
Cooking Method:
1. Boil Stock and Corn:
* In a large Dutch oven or soup pot, bring 6 cups vegetable stock to a boil.
* Once boiling, add 5 cups corn kernels. Cook for 15 minutes.
* Remove the stock from the pot and set it aside. Reserve the stock for later.
2. Sauté Corn with Spices:
* Keep the cooked corn in the pot over medium heat.
* Add 2 tbsp vegan butter, 1 1/2 tsp Old Bay seasoning, 1 1/2 tsp smoked paprika, 1/2 tsp red pepper flakes (optional), 1 tsp dried thyme, 1 tsp dried chives, 1/4 tsp garlic powder, 1/4 tsp celery salt, 1/4 tsp coriander, and 1 bay leaf.
* Stir everything together, allowing the corn to brown slightly.
3. Cook Onion, Garlic, and Vegetables:
* Add 1 large diced onion and 3 minced garlic cloves to the pot. Cook for 2-3 minutes, stirring occasionally.
* Add in the 1 lb cubed potatoes, 1 stick chopped celery, 1 diced red bell pepper, 1 diced carrot, and 1/4 cup chopped sun-dried tomatoes. Stir for another 2-3 minutes.
4. Add Stock and Simmer:
* Pour the reserved vegetable stock back into the pot, making sure the ingredients are covered.
* Add an extra 1 cup of stock if necessary.
* Bring the mixture to a simmer. Reduce heat to low and cook for 20-25 minutes until the vegetables are tender.
5. Blend Part of the Soup:
* Remove about 1/3 of the soup and place it into a blender.
* Add 2/3 cup coconut milk and 1 tbsp sherry vinegar to the blender. Blend until smooth.
6. Combine and Adjust Seasonings:
* Pour the blended mixture back into the pot and stir to combine with the remaining soup.
* Taste and adjust seasonings as needed.
7. Finish and Serve:
* Add lime juice to taste and stir.
* Serve hot and enjoy!
Main Course