Vegan Corn Chowder was a great soup to have this past weekend. It was warm and hearty, with a slight kick to it. The taste of fresh corn and blended russet potatoes was irresistible.
Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s. Their assortment of fresh produce is outstanding. Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.
Vegan Corn Chowder
4-6 Ears of fresh corn
1 White onion, chopped
1 Clove of garlic, minced
3 Medium Russet potatoes, diced
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of Italian seasoning
1 Tomato, chopped
4 Cups of vegetable broth
1/2 Cup of coconut milk
1/2 Teaspoon of liquid smoke
1/2 Teaspoon of soy sauce
1/4 Cup of basil, chopped for garnishing
Crumbled vegan bacon, for garnishing
Two Green onion stalks, chopped for garnishing, (optional)
-Cut the kernels off the corn and set aside in a bowl. Heat the olive oil in a stockpot and add the onion, garlic and diced potatoes. Season with Italian Seasoning, Himalayan salt and pepper then cook until onions are translucent for about 5 to 7 minutes.
-Cook vegan bacon according to directions on packaging and set aside.
-Add the tomatoes and smoked paprika to the pot and cook another few minutes.
-Add the broth and bring the mixture to a boil. Cook until the potatoes are almost tender for about 15 to 20 minutes. Add the corn, coconut milk, liquid smoke and soy sauce and cook for another 5-10 minutes until the corn is cooked.
-Then remove the soup from the heat add 2 1/2 cups of soup into a blender as desired. Blend until smooth. Recombine the contents of the blender with the rest of the soup. Adjust seasoning as desired. Serve with a sprinkle of pepper, red pepper flakes, crumbled vegan bacon, and fresh chopped basil. Add your favorite bread and enjoy!