HEALTHY, VEGAN CORN CHOWDER

Eat the Best, Leave the Rest

HEALTHY, VEGAN CORN CHOWDER

This thick, creamy vegan corn chowder soup is made with nothing but vegetables. Cook this soup on the stovetop, the Instant pot, or in a crockpot; all three cooking methods are included in the recipe. This corn chowder is so delicious and filling you won't believe how fabulous it is. Oil-free, nut-free, and gluten-free.

INGREDIENTS

SOUP:

  • 2 cloves garlic, minced
  • 1 /2 large white onion, diced
  • 4 stalks celery, diced
  • 1 Tablespoon fresh ginger, grated
  • 1 Tablespoon lemongrass paste, or 1 stick fresh lemongrass (removed after cooking)
  • 5 ears corn (3 1/2 cups canned or frozen corn) grilled, kernels removed from the cobs, 1 cup of corn reserved for garnish
  • 4 cups organic vegetable broth
  • 1/4 cup nutritional yeast
  • 3 baking potatoes, peeled and cut into small identical pieces (cubed)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 /2 teaspoon cumin

INGREDIENTS ADDED BEFORE SERVING AND HEATED

  • 2 cups plant-based milk
  • 1 cup Roma tomatoes, diced
  • 2 cups kale, chopped

GARNISH (OPTIONAL)

  • 1 cup reserved grilled corn
  • 1/4 cup green onions plus chives
  • 4 limes, cut in wedges

OTHER FLAVOR OPTIONS

  • 3 teaspoons liquid smoke or 1 teaspoon smoked paprika to replace red pepper flakes for a smokey taste

INSTRUCTIONS

CROCKPOT:

  • Grill corn for 10 minutes, on medium heat, rotating it 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  Hamilton Beach Crock Pot); 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 minutes before serving, add 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 a stick 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 1-2 cups 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.
  • Garnish with extra corn, cilantro, green onions,l chives, and a squirt of lime.

INSTANT POT:

  • Grill corn for 10 minutes, on medium heat, rotating it every few minutes
  • Set 6-qt Instant Pot® to the high saute setting. Add onion, celery, and garlic and cook until the onions are translucent, about 2-3 minutes.
  • Stir in potatoes, grilled or canned corn, vegetable broth, lemongrass, cumin, red pepper flakes, onion powder, and garlic powder, and salt to taste.
  • Select manual setting; adjust the pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Next, add the plant milk blended with the nutritional yeast.
  • Select the 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 chopped kale, diced Roma tomatoes, cilantro, and green onions.
  • Remove the lemongrass stick if using a stick instead of paste.
  • For a thicker soup, use a Hand Blender, and remove 1-2 cups 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 Instant Pot. Be careful not to burn yourself.
  • Garnish with extra corn, cilantro, green onions,l chives, and a squirt of lime.

STOVETOP:

  • Grill corn for 10 minutes, on medium heat, rotating it every few minutes
  • Cut 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 saute 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 thicker 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,l chives, and a squirt of lime.