DDD #123 – Halloween Special & Spicy Vegan Corn Chowder

All Photos © Christine Elise McCarthy 2018

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Click the image above to watch the video.

I offered another vegan Corn Chowder a while back. That recipe is Spicy Vegan Corn Chowder with Coconut Cream, Cilantro & Lime.

I also posted this Vegan Fennel, Leek & Corn Chowder.

OK – so – this recipe makes a lot of soup and it is absolutely entry-level easy. It would feed six easily, especially if you served it with crusty bread & a salad. Also – like so many of my recipes, it is extremely forgiving & customizable. I would have added carrots but I had none. You can add other veggies you might have or lose some I used if you don’t have them or do not like them.

The photos below are explained in the video.

Spicy Vegan Corn Chowder

INGREDIENTS

6 TBS cup butter

1/4 cup flour

1 small onion – diced

2 Russett (or other) potatoes – peeled & diced

1-3 jalapenos – seeded & diced (optional)

3 stalks celery – chopped

3 cobs of fresh corn – corn cut from the cob

2 (15 oz) cans of cream-style corn

6 cups non-dairy milk

1 TBS sriracha (optional)

5 sprigs fresh thyme

S&P to taste (at least a tsp each)

DIRECTIONS

Melt the butter in a large stock pot over med-high heat. Add the onions, celery & jalapeno. Saute about 5 minutes, stirring & taking care not to brown the onions.

Stir in the flour. This should create a thick paste pretty quickly. Increase heat to high. SLOWLY – as in – a cup or less at a time – add the milk. Let each portion heat through & thicken a bit. This isn’t brain surgery & the soup will thicken as it heats anyway but this going slow stuff hastens that process.

When all the milk has been added, bring it to a boil & then reduce heat to medium. Add all the other ingredients.

Add the thyme sprigs whole. Cook over medium or low heat until the potatoes & corn soften. Twenty minutes or so – depending how large the bits of potato are.

Remove the thyme sprigs & serve with cracked pepper and/or its of fresh thyme.