Corn Chowder

This one-pot vegan corn chowder is creamy, comforting, a little spicy, and can be made with fresh, canned, or frozen corn to enjoy all year.

Ingredients – 1 ½ Tbsp of vegetable oil – 1 small yellow onion diced – 2 large cloves of garlic, minced – 1 small red bell pepper, diced – ½ medium jalapeño, seeded and minced – 3 ribs of celery, diced – 1lb of red, russet, or Yukon Gold potatoes, chopped – 4 C of corn kernels (frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears), divided – 4 C of rich vegetable broth (or equivalent amount of vegetable bouillon and water) – 1 ½ tsp of salt – 2 C of unsweetened, plain plant-based milk – 2 Tbsp of chopped green onion, for garnish – Freshly ground black pepper, for garnish

Instructions – In a large soup pot, heat the vegetable oil over medium ­high heat. – Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender. – Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender. – Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.

Instructions Continued – In a blender, combine the remaining 2 cups of corn kernels, salt, and plant­based milk and blend on high until smooth. Pour the mixture into the pot of soup, bring to a boil, and cook for an additional 5 minutes. – Remove the pot from the heat. Using an immersion blender, briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. (Alternatively, you can use a regular blender to purée half of the soup, and then add it back in.) Be careful not to overpurée, because you want plenty of chunkiness to remain in the soup. – Garnish each bowl with chopped green onion and freshly ground pepper.

Enjoy!!

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