Vegan Potato-Corn Chowder

By September 15, 2015

We adapted this recipe from one of our favorite vegan chefs, Isa Chandra Moskowitz. She has written a bunch of great cookbooks and recently opened a restaurant in Ohama, Nebraska called Modern Love. This recipe is filled with summery vegetables and flavor-- spice it up to your heart's content!

 1 medium onion, diced
 3 cloves garlic, minced
 1 teaspoon crushed red pepper flakes
 4 cups sweet corn (from 6 ears, or 1 quart frozen, thawed and drained-- save juice!)
 1/2 lb carrots, peeled and cut into 1/2 inch chunks
 1 lb potatoes (preferably Yukon Gold), cut into 1/2 inch chunks
 4 cups vegetable broth, divided (or use water)
 1 tablespoon corn starch or arrowroot (or juices from thawed and drained frozen corn)
 3/4 cup milk or cream (use coconut or cashew nut milk for vegan prep)
 2 tablespoons fresh lime juice
 Salt to taste
 Fresh black pepper to taste
 Optional garnishes: Thinly sliced fresh basil (1/2 cup or so), extra corn, chopped tomato, chopped candied jalapeno, fresh herbs
1

Preheat a soup pot over medium high heat. Sauté diced onion in oil with a pinch of salt until translucent, about 5 minutes. Add garlic and red pepper flakes and sauté for another minute. Add corn and carrots and cook for 10 more minutes over medium heat.

2

Measure one cup of the broth or water into a measuring cup. Mix in the cornstarch (or juices from frozen corn) with a fork until dissolved. Set aside.

3

Add remaining 3 cups of broth or water to the pot, along with the chopped potatoes. Cover and bring to a boil. Once boiling, if you're using fresh corn, break the corn cobs in half and add them to the pot. Lower heat to a simmer and cook for about 15 minutes, or until vegetables are tender. Remove and discard corn cobs. Add the one cup of reserved vegetable broth- starchy mixture, and cook to thicken, about 3 minutes. Add a splash of milk or cream, black pepper, salt to taste and lime juice.

4

Blend about half of the soup until smooth then add back to the pot.

5

Taste for salt and seasoning. Serve garnished with fresh corn kernels, chopped heirloom cherry tomatoes, diced jalapeños and fresh herbs.

Ingredients

 1 medium onion, diced
 3 cloves garlic, minced
 1 teaspoon crushed red pepper flakes
 4 cups sweet corn (from 6 ears, or 1 quart frozen, thawed and drained-- save juice!)
 1/2 lb carrots, peeled and cut into 1/2 inch chunks
 1 lb potatoes (preferably Yukon Gold), cut into 1/2 inch chunks
 4 cups vegetable broth, divided (or use water)
 1 tablespoon corn starch or arrowroot (or juices from thawed and drained frozen corn)
 3/4 cup milk or cream (use coconut or cashew nut milk for vegan prep)
 2 tablespoons fresh lime juice
 Salt to taste
 Fresh black pepper to taste
 Optional garnishes: Thinly sliced fresh basil (1/2 cup or so), extra corn, chopped tomato, chopped candied jalapeno, fresh herbs

Directions

1

Preheat a soup pot over medium high heat. Sauté diced onion in oil with a pinch of salt until translucent, about 5 minutes. Add garlic and red pepper flakes and sauté for another minute. Add corn and carrots and cook for 10 more minutes over medium heat.

2

Measure one cup of the broth or water into a measuring cup. Mix in the cornstarch (or juices from frozen corn) with a fork until dissolved. Set aside.

3

Add remaining 3 cups of broth or water to the pot, along with the chopped potatoes. Cover and bring to a boil. Once boiling, if you're using fresh corn, break the corn cobs in half and add them to the pot. Lower heat to a simmer and cook for about 15 minutes, or until vegetables are tender. Remove and discard corn cobs. Add the one cup of reserved vegetable broth- starchy mixture, and cook to thicken, about 3 minutes. Add a splash of milk or cream, black pepper, salt to taste and lime juice.

4

Blend about half of the soup until smooth then add back to the pot.

5

Taste for salt and seasoning. Serve garnished with fresh corn kernels, chopped heirloom cherry tomatoes, diced jalapeños and fresh herbs.

Vegan Potato-Corn Chowder

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