PP Vegan Corn Chowder
Chef: Kathy Charmichael, Kathy’s Vegan Kitchen
Makes: 8 Servings
Prep Time: 20 min
Cook Time: 6 hrs
Total Time: 6 hrs 20 min
INGREDIENTS
Soup
2 cloves garlic, minced
½ lg white onion, diced
4 stalks celery, diced
1 T fresh ginger, grated
1 T lemongrass paste, or 1 stick fresh lemongrass (removed after cooking)
5 ears corn (3 ½ c canned or frozen corn) grilled, kernels removed from the cobs, 1 c of corn, reserved for garnish
4 c organic vegetable broth
¼ c nutritional yeast
3 baking potatoes, peeled and cut into small identical pieces (cubed)
¼ t red pepper flakes
1 t garlic powder
1 t onion powder
½ t cumin
Ingredients added before serving and heated
2 c plant-based milk
1 c Roma tomatoes, diced
2 c kale, chopped
Garnish (optional)
1 c reserved grilled corn
¼ c green onions plus chives
¼ c cilantro chopped
4 limes, cut in wedges
Other flavor options
3 t Liquid Smoke or 1 t smoked paprika to replace red pepper flakes for a smokey taste.
DIRECTIONS
Grill corn for 10 min, on medium heat, rotating every few minutes
Let cool and cut kernels off the cobs; set aside one cup of corn for garnish.
Add the first 13 ingredients: onion, garlic, celery, ginger, lemongrass, potatoes, corn, nutritional yeast, cumin, red pepper flakes, garlic powder, and onion powder, and the vegetable broth to the crockpot ( I have a 6-quart crockpot); do not add the remaining ingredients until almost ready to serve.
Stir periodically.
Cook for 4-6 hours on high, or 8 hours on low.
30 min before serving, add the plant milk, or blend in a small blender cup together; set aside.
Add the chopped kale, diced Roma tomatoes, green onions, and plant-milk mixture.
Cook for 5 more minutes until kale is wilted.
Remove the lemongrass stick if using instead of paste.
Serve with reserved corn, cilantro, and chives as a garnish with a wedge of lime.
For a thicker soup, use a hand blender, and remove 1 - 2c of soup from the crockpot; blend the soup (this way, it is half creamy with chunks of potato and corn); you may also use a blender.
Just remove half the soup, blend, and return to the crockpot. Be careful not to burn yourself.
Instant Pot
Grill corn for 10 min, on medium heat, rotating it every few minutes.
Set a 6 qt Instant Pot to the high sauté setting. Add onion, celery, and garlic. Cook until the onions are translucent, about 2 -3 min.
Stir in potatoes, grilled or canned corn, vegetable broth, lemongrass, cumin, red pepper flakes, onion powder, garlic powder, and salt to taste.
Select manual setting; adjust the pressure to high, and set time for 10 min. When finished cooking, quick-release pressure according to the manufacturer’s directions.
Next, add the plant milk blended with nutritional yeast.
Select high sauté setting. Bring to a boil frequently stirring, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
Now stir in the chopped kales, diced Roma tomatoes, cilantro, and green onions.
Remove the lemongrass stick, if using instead of the lemongrass paste.
For a thicker soup, use a hand blender, and remove 1-2 c of soup from the Instant Pot;
Blend the soup (this way, it is half creamy with chunks of potato and corn); you may also use a blender. Just remove half the soup, blend, and return to the Instant Pot. Be careful not to burn yourself.
Garnish with extra corn, cilantro, green onions, chives, and a squirt of lime.
Stovetop
Grilled corn for 10 minutes, on medium heat, rotating it every few minutes.
Cut the corn kernels from cobs and set aside, and reserve 1 cup for garnish.
In a large pot over medium-high heat, add garlic, onion, celery, ginger, lemongrass (paste or stick; if using a stick remove it at the cooking), cumin, salt, and red pepper flakes, and sauté for 1 minute.
Pour the vegetable broth into the pot.
Now add potatoes, corn. Stir.
Bring mixture to boil, then immediately turn heat to low.
Stir, cover the pot and simmer until potatoes are tender, about 20 minutes, stirring periodically.
In the last 5 minutes, add the plant milk, diced tomatoes, and kale.
Remove the lemongrass stick if using a stick instead of paste.
Stir for 5 more minutes.
For a thick soup, use a hand blender, remove 1 -2 cups of soup from the pot and blend the soup. Then add it back to the soup pot and stir.
Garnish with extra corn, cilantro, green onions, chives, and a squirt of lime.
“Hi! I’m Kathy Carmichael! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet! Find me on my blog, Facebook, Instagram, and Pinterest. Also, enjoy my “Top 50 Recipe E-Cookbook” offer, for a treasure trove of tasty whole plant-based dishes.”
