Vegan Summer Corn Chowder Recipe

Vegan Summer Corn Chowder Recipe

Hiya everyone,

I hope you're all having an amazing weekend! Mine is going great so far. Today I drove to Cincinnati and visited Jungle Jim's. This place is like vegan paradise. Their produce section is so extensive. I loaded up on some pitaya (pink dragonfruit), pink guava, ripe jackfruit, tiny bananas, and Japanese sweet potatoes- which I really cannot wait to try. In addition to their produce and international foods section, they have a rather large section dedicated to vegan foods as well; they carry a lot of brands I unfortunately haven't been able to track down in my city yet, such as Miyoko's Creamery brand. I couldn't resist getting some of their cultured European style vegan butter. I'll be sure to let y'all know what I think. Have any of you tried the Miyoko's cheeses? If so, what did you think? Let me know in the comments down below. And if you would like to see some pictures I took at Jungle Jim's today, check out my Instagram, @Bitchy_Baker.



Now, let's talk about this soup I made the other day. I've been making some variation of this corn chowder for a while now. I used to enjoy the Summer corn chowder from Panera and would often make my own version of it at home. After going vegan, it really wasn't a difficult recipe to adapt as all I really had to do was omit the dairy products and use coconut milk. I actually prefer this substitute immensely in terms of flavor; the coconut milk not only adds a great creaminess, but also a lovely sweetness that really compliments the corn.

This version has a bit more of a Southwestern flair to it since I add jalapeno, lime and cilantro. I'm honestly just a huge fan of these flavors and can't help but add them to my dishes, often. If you would prefer, you can omit these items altogether. I imagine this would also be fantastic with some fresh basil instead of cilantro.



I chose to make this recipe in a crock pot this time around. I absolutely love crock pot cooking as it doesn't seem to heat the house up much, which I love to avoid during the Summer whenever possible. Lately it's been in the upper 90's and feels insufferable with the infernal humidity. Personally, I loathe the heat. One of my best friends has often joked before that I must be part polar bear or something as I adore the cold. So, personally, I'm praying for winter to arrive sooner rather than later. Anyone else out there with me? *crickets* okay, just me then.

Anyways, if you don't have a crock pot, this recipe also works just fine on the stove. It's a bit of a lighter soup despite being quite hearty. So, I find it to be quite enjoyable to eat during the Summer. It's fantastic with vegan grilled cheese, tortilla chips, crackers, or a nice big piece of crusty bread.

The full recipe will be typed out down below, but if you would like a printable version, click here.

Thanks for reading! Take care <3


Vegan Summer Corn Chowder

 

Yield: 8 large servings
Time: 2-8 hours depending on your method of choice


Ingredients:

  • 1 Large red onion, diced small

  • 3 cloves garlic, minced

  • 1 medium red bell pepper, diced

  • 1 medium yellow pepper, diced

  • 3 ribs of celery, diced

  • 1 large zucchini (or 2 small zucchini), diced

  • 3 large russet potatoes, diced (roughly 3 cups total)

  • 1 jalapeno, diced finely (remove seeds if you want it less spicy)

  • 2 cups fresh or frozen yellow corn kernels

  • 1 can fire roasted tomatoes (14.5 oz can, roughly 1 1/2 cups, I like the brand Muir Glen)

  • 1 quart vegetable stock (low sodium)

  • 1 bay leaf

  • 3/4 teaspoon dried thyme

  • 1 teaspoon smoked paprika

  • 1/4 cup nutritional yeast

  • 1 tablespoon Cajun seasoning (I personally like "Slap Ya Mama" or Louisiana Fish Fry brands)

  • 1/2 - 3/4 teaspoon red pepper flakes (optional, I just love spice)

  • 1 teaspoon black pepper + salt, to taste

  • 3 tablespoons cornstarch mixed with a couple tablespoons of water to create a slurry

  • 1 can coconut milk (full-fat, 13.5 oz can, roughly 1 1/2 cups)

  • 1 heaping 1/2 cup chopped cilantro

  • 1/2 cup thinly sliced fresh scallions

  • 2 cups fresh or frozen corn kernels (I used Trader Joe's roasted frozen corn kernels for this second addition, these are added in at the end for texture)

  • 2 - 3 tablespoons of lime juice (approximately 1 lime)

  • More cilantro, sliced scallions and lime wedges for serving

  • Other optional garnishes: coconut bacon, vegan cheese, vegan sour cream, avocado, etc.

Preparation:

Crock Pot Method:

  • Add all ingredients except for coconut milk, cornstarch, cilantro, scallions, 2nd addition of corn and lime juice to a crock pot. Cook on low for 6-8 hours, or you can cook it on high for about 4 hours.

  • About half an hour before serving, add the cornstarch slurry and cook on high for an additional 30 minutes to allow it to thicken.

  • Using an immersion blender, pulse the soup until it's slightly smoother but still fairly chunky. You could also do this in a regular blender. Just be cautious as it will be quite hot; if doing this, do it in small increments and don't overfill the blender more than halfway- be sure to vent the lid slightly as well to allow heat to escape. *SEE NOTES*

  • Stir in coconut milk, cilantro, scallions, remaining 2 cups of corn kernels and lime juice. Let stand for a couple minutes to allow the corn to heat through.

  • Serve with toppings of choice. Enjoy!

    Stovetop Method:

  • Add all ingredients except for cornstarch slurry, coconut milk, cilantro, scallions, 2nd addition of corn and lime juice to a large heavy-bottomed soup pot. Bring to a boil over medium-high heat. Cover with a tight-fitting lid, reduce heat to low, and allow to simmer for at least an hour.

  • Add the cornstarch slurry and allow to simmer for an additional 30 minutes to allow it to thicken.

  • Using an immersion blender, pulse the soup until it's slightly smoother but still fairly chunky. You could also do this in a blender. Just be cautious as it will be quite hot; if doing this, do it in small increments and don't overfill the blender more than halfway- be sure to vent the lid slightly as well to allow heat to escape. *SEE NOTES*

  • Stir in coconut milk, cilantro, scallions, remaining 2 cups of corn kernels and lime juice. Let stand for a few minutes to allow corn to heat through.

  • Serve with toppings of choice. Enjoy!

    Additional Notes:
    *You can adjust the consistency to your liking. If you want it smooth, you may blend it longer. Or you can leave it completely unblended and chunky. It's totally up to you. I like to leave it sort of halfway blended, this way the soup is smooth and creamy but also still has some nice texture.

    *This soup freezes very well if stored in an airtight container. I imagine it would probably keep for at least two months, if it even lasts that long.


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