VEGAN CORN CHOWDER

VEGAN CORN CHOWDER RECIPE

As crazy as it may seem to do soup in the summer. Do not skip corn chowder. It’s sweet yet savory with a perfect summer, smoky flavor. Let’s get started. And first we’re gona talk about the corn. For this recipe, you can use corn straight out of the husk. Or this package kind where it’s already been huskked for you and canned is also an option. It save you money and time with canned. Once you open it up, it’s ready with the other options, you’ll need to cut off the kernels first. Now let’s see how you remove the kernels quickly, safely, and not make a mess. Using a bunt pan. I take the pointy side of the corn, put it in the center to steady it. Using a serrated knife carefully saw down the copy and watch the kernels hit the base like raindrops.
We’re gona start on the stove by trying to achieve the corniest flavor possible. Corny in this case is actually a good thing, not like a diss against the soup. We’re gonna infuse our broth with the corn in a very large pot. We’re adding our stock in there and we’re gonna let that come to a boil next, pop in your corn kernels and set the timer for about 15 minutes. While we prep the rest of our ingredients.
Here in our prep is the first place we’re gonna use to control our textures. It’s nice to know some of this before going in by asking ourselves certain questions along the way. In this way we can make adjustments as we go. For example, are we chunky soup people? If you like chunky soups here in the prep is your opportunity to go all out while keeping in mind rooted vegetables such as potatoes. Carrots are the number one way to tell when your soup is ready. You’re gonna want these vegetables soft when you cook them. So if you cut them roughly around a quarter to a half an inch, this recipe is going to take about 20 to 25 minutes to complete any bigger. While you will extend the cooking time for the recipe, you will also achieve maybe the chunk soup you ever had. Coconut milk is a great option for some added creaminess, otherwise non-dairy milk works fine. Also, a little bit of sherry can be swapped for another dry white wine rice vinegar or just some lemon juice.
As always, we’re making our own seasoning blend, but one of these seasonings I feel like you may not have heard of before. It’s Old bay’s seasoning. Old Bay just doesn’t sound like the most appealing thing to put in your mouth. I want to take a second and show you what Old Bay seasoning looks like here. It is for the size that it is. It is fairly priced. And while I would love to tell you exactly what’s in here, the label isn’t completely transparent on what its proprietary blend is. But what I can share is that it’s amazing based on the label. There’s no popular allergens in it and you will put it on everything burgers, fries, popcorn. I mean seriously, if you really can’t get your hands on it. I would say up your paprika a bit, your celery salt and some of your herb seasonings.
With your vegetable stock drained into a separate container in the same large pot started on the stove over medium heat with the corn still in place. Add a tablespooner, two of plant butter and add your spices. You could also use a tablespooner to of vegetable stock. If you don’t want to do butter, this step is going. Allow us to toast our spices and brown our corn a bit with our garlic and our onions coming in right behind that, giving that roughly about two to three minutes. Your mixture will become aromatic and the onions will become translucent. At this time. If you have family, expect them to be running into the kitchen and you’ll will have to refrain yourself from taking spoonfuls of this before proceeding with a recipe. Now get everything else into the pot, reserving the stock, coconut Milk, sherry and lime. Take this time to stir everything together, which will probably take you about two to three minutes while you stir. Get your vegetables coated rotated all together before you get the vegetable stock in and get the party started.
Right here we want to make sure that our vegetable stock covers all of our ingredients. It’s important that everything is covered this way the whole thing cooks evenly, so if it’s not completely covered, add a little bit more vegetable stock or even water.
At this time you should use a fork to check your potatoes and if you cut your carrots large, check them too. If everything is ready, grab a giant spoon or ladle and scoop spoonfuls of this into your highpe blender with about onethir of the soup in the blender and your coconut milk mixture, we’re going to blend until smooth. Once complete, if you need to have some of that Basque texture for yourself or someone else, separate a bit of what you just blended into a separate bowl. Or if you’re not the chunky soup type or you’re not even the Basque type, you could use a food processor and you can get something right in between. Add this back into your pot and stir until everything’s homogeneous right. Now will be a great time to taste and make any seasoning adjustments to your preference. And if you like finish this whole thing off with a splash of lime juice.
If your soup came out too thick you could simply add a little bit more vegetable stock to get it thinned out perfectly to your desired preference. On the other end, if it’s not thick enough, add some more soup into the blender and just repeat the steps. The total cost of this soup is just about 13 bucks breaking down to just over two dollars. A serving being that it six servings. You can cut the soup in half and now you only got three servings and you paid less. It keeps very well for just about a week. You could also freeze it and keep it until winter. If you want to make this in into winter, you could use frozen corn right out of the freezer section in the grocery store. And if you would like the soup to go even further and add some protein. I like to do chickpeas anddoor black beans in here. They just make a very nice addition to the soup, although most of the time I just eat the corn shatter.