All Photos © Christine Elise McCarthy 2018
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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
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)
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.