Smoky Vegan Corn Chowder with Potatoes

thefirstmess.com

Gretchen S

6 cobs corn (about 5 cups kernels total)

5 to 6 cups vegetable stock

1 tablespoon olive oil

1 medium-large sweet onion, small dice

1 stick celery, small dice

1 small red bell pepper, small dice

sea salt and ground black pepper, to taste

¼ cup finely chopped sun dried tomatoes (the ones packed in oil)

1 tablespoon fresh thyme leaves, minced

1 ½ teaspoons smoked paprika

½ teaspoon chili flakes or ground chillies (optional)

3 cloves garlic, minced

1 lb Yukon gold potatoes, chopped

¾ cup unsweetened non-dairy milk

2 teaspoons light miso

1 tablespoon lemon juice

chopped chives or parsley, for garnish

subheading: Equipment:

Blender

subheading: Notes:

I like to simmer the vegetable stock with the shaved corn cobs for about 20 minutes. This really helps to bump up the corny flavour of the finished chowder! Of course, if you’re pressed for time, you can skip this step and it will still be quite good.

For the non-dairy milk, I prefer a rich milk like cashew or soy here.

If using frozen corn, you’ll need 5 cups of corn kernels total.

Directions at thefirstmess.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer