vegan corn chowder


Few things are as amazing as the first corn of the summer. I mean, really. It's beautifully sweet, simple to cook and always the perfect addition to whatever else you've got going on for dinner that evening. And as much as we all love that classic corn on the cob, I thought I'd try my hand a vegan chowder recipe, just to mix it up one night.

While it may seem just a tad on the crazy side to make soup in July (I know, I know), crank up the A/C and get ready: this vegan chowder is worth it. And I'm guessing you may be wondering how a chowder works without cream, but believe me, with some coconut-almond milk, you'll hardly miss it the dairy. Or even know it's missing, for that matter.

But just to be clear, I have not abandoned dairy or my love of cheese or glorious cream-based soups. Got it?

For this recipe, you'll need:

3 teaspoons olive oil
1 medium carrot, diced
1-2 celery stalks, diced
1 medium yellow onion, chopped
1 medium potato, cubed
2 cups corn kernels (I cooked our corn beforehand and then cut the kernels off)
2 1/2 cups vegetable stock
1 cup nondairy milk (as previously stated, we used a coconut-almond combo)
Salt and pepper
1-2 tablespoons fresh thyme

Of course the first thing to do is cook your corn. If you're looking for an easy way to do this, bring some salted water to a boil on a high heat. Drop your (shucked, because really any opportunity to use the work "shucked") ears into the water and boil for 4 minutes. Remove with tongs and set aside. My pro tip to you would be to not attempt to slice the kernels off of your ears too post-boiling. This will not be fun OR successful.

In the meantime, get your other veggies chopped and ready to go. In a medium stockpot on medium heat, add you olive oil, carrots, celery and onion. Season as you go, as this will intensify the flavor as everything comes together. However, save the fresh thyme (or any other fresh herbs you like) for the end, as they're a bit too delicate to withstand the cooking process. Cook these veggies for about 4-5 minutes, or until the onions and celery start to soften. 

Add your stock and potatoes and turn up the heat to high. Bring the potatoes to a boil then reduce to simmer, cover and allow to cook for about 20 minutes or until the potatoes are fork-tender. Add your corn and continue to cook for another 10 minutes. Remove from heat and while the soup is still warm, add your non-dairy milk and stir to combine. Sprinkle with fresh thyme to serve.

This soup is great with a hunk of toasty, buttery bread (as all soups are) or just as is. But who are we kidding: toasty, buttery (yes, buttery) bread. Isn't that the reason we make soup in the first place?