I had a few cans of corn sitting around, and imagining inventing a delicious creamy vegan corn chowder. This is one of those recipes, that I consider comfort food for a vegan, not high in fat, and high in complex carbs, such as corn, and potato. If you are looking for a delicious vegan fall recipe to serve for guests, you might try and make this creamy corn chowder.
Steps:
First, I drained 2 cans of corn, cubed 2 white potatoes and diced half an onion.
Then, I smashed 4 garlic cloves, and rough chopped another half an onion.
I got 2 cups of water boiling with the rough chopped onion, and garlic.
I added in 2 tbsp of gluten free flour, 1/2 tsp pepper, 1 tbsp nutritional yeast, 1/2 tsp cumin, 1 tsp old bay seasoning, and 1 bouillon cube.
Then, I stirred it, and brought to a boil.
I poured the soup mixture into a vitamix blender, blending slowly increasing to medium, adding in 1 1/2 cans of the corn, until mostly blended, with some chunks left over.
While it was blending, I boiled water with the 2 potatoes, for 20 minutes until tender.
I drained them in a colander.
I put the blended soup, back in the pot, with the potatoes, and other half of the finely chopped red onion.
I then simmered it all for 5 minutes, adding 2 handfuls of finely chopped spinach, simmering it for an additional 5 minutes.
All in all, It tasted great, like a vegan version of a seafood corn chowder, since the old bay seasoning gives it that flair. I enjoyed it with homemade gluten free bread.
I hope you enjoy this recipe!
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