Vegan Corn Chowder
Vegan Corn Chowder
Yield: 4-5
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
Ingredients
Ingridients
- 2 cups non-dairy creamer (I use oat or soy)
- 6 tbl vegan butter (I like Myokos)
- 4tbl ap flour
- 1 medium yellow onion (brunoise cut)
- 1/4 cup chopped dill
- 3 bay leaves
- 1/4 cup chopped chives
- 1/4 cup chopped parsley
- 2 garlic cloves (minced)
- 2 ribs celery (diced)
- 1 yukon gold potato (peeled & cubed)
- 2 ears of fresh corn
- 2 cups corn kernels (frozen or canned)
- 4 cups vegetable broth
- 1 meyer lemon
- Sea salt and freshly ground black pepper to taste
Instructions
- Get a large saucepot and drop some oil or butter in it and turn on medium heat
- Toss your onions, garlic and herbs into the pot and cover with a lid letting them cook down until the onions become translucent.
- While those are cooking down get a medium pot of water boiling and boil a diced potato for 5-6 minutes or until soft. Use the same water to boil your ears of corn. Place them both to the side.
- Once the onions and herbs have finished cooking cut the heat to low and add in the 6 tbl of vegan butter to make our roux.
- Once the butter is melted slowly add a tbl spoon of flour in at a time. Whisking it together so that it incorporates without clumps. Once you get to the last tbl it will begin to form a golden thick texture.
- Next, we add in our milk in increments of 1/2 cups. Whisking vigoursly until each 1/2 cup comes together and forms a smooth texture. A thick creamy sauce will begin to form which is the base of our soup.
- Slowly whisk in the stock to loosen it up and form your soup base. Add the juice of the meyer lemon and salt and pepper to taste.
- Add in the celery and the corn kernels and cover with a lid. Let simmer on low for 15-20 minutes or until celery is soft but holds a crunch.
- While that cooks get a cast iron piping hot and char the ears of corn. Cut off the kernels and place them to the side.
- Lastly, add in the potatoes and any more salt the soup may need.
- To serve sprinkle charred corn bits over the top with chives, olive oil, and cracked pepper. VOILA.