Smoky Vegan Corn Chowder
We absolutely love our recipe for Smoky Vegetarian Corn Chowder. However, wanted to challenge ourselves to make a vegan version that doesn’t just rely on processed vegan cheese. So, this smoky vegan corn chowder uses silken tofu, nutritional yeast and white miso paste to build a cheese-free, but cheesy flavored base for this smoky, spicy chowder.
The Recipe File |
Scrub or peel potatoes, dice and set aside. Mince the garlic. Dice the poblano peppers and onion.
Melt the vegan butter over medium heat in a large pot. Stir in the garlic, peppers and onion, and sauté, stirring occasionally, until the vegetables just start to brown (6-8 minutes). Add flour to the cooked vegetables and stir to coat. Cook for about 1 minute. Add the soy milk, coconut milk, vegetable broth and Old Bay.
Add the potatoes. Cover, and simmer over low heat for about 45 minutes, stirring occasionally, until the potatoes are tender enough to be pierced with a fork.
While the potatoes cook, prepare the cheesy sauce. Combine silken tofu, nutritional yeast, white miso paste, mustard powder and turmeric in a blender. Blend until well combined. Set aside.
When the potatoes are done, use the potato masher to lightly mash them. Add the fire roasted corn and cook for an additional 5 minutes, until the corn is heated through.
Pour in the cheesy sauce and stir to combine. Cook for at least 5 minutes. Taste, and then season with salt and pepper. Add a few drops of liquid smoke, if using.
Serve with vegan bread or crackers.
Smoky Vegan Corn Chowder Recipe
Smoky Vegan Corn Chowder
Equipment
- potato masher
- large pot with lid
- blender
Ingredients
- 1½ lbs Yukon potatoes about 5 medium sized potatoes
- 6 garlic cloves
- 3 poblano peppers
- 1 onion
- 2 tbsp vegan butter
- 2 tbsp flour
- 1½ C soy milk
- 1/3 C coconut milk
- 2 C vegetable broth we used Edward & Sons® Not-Chick'n™ Bouillon
- 2 tbsp Old Bay seasoning
- 2 C fire roasted corn
- 16 oz silken tofu
- 2 tbsp nutritional yeast
- 3 tbsp white miso paste
- 1 tsp ground mustard powder
- 1/2 tsp ground turmeric
- 2 – 4 drops liquid smoke optional
- salt to taste
Instructions
- Scrub or peel potatoes, dice and set aside.
- Mince the garlic. Dice the poblano peppers and onion.
- Melt the vegan butter over medium heat in a large pot. Stir in the garlic, peppers and onion, and sauté, stirring occasionally, until the vegetables just start to brown (6-8 minutes).
- Add flour to the cooked vegetables and stir to coat. Cook for about 1 minute. Add the soy milk, coconut milk, vegetable broth and Old Bay.
- Add the potatoes. Cover, and simmer over low heat for about 45 minutes, stirring occasionally, until the potatoes are tender enough to be pierced with a fork.
- While the potatoes cook, prepare the cheesy sauce. Combine silken tofu, nutritional yeast, white miso paste, mustard powder and turmeric in a blender. Blend until well combined. Set aside.
- When the potatoes are done, use the potato masher to lightly mash them. Add the fire roasted corn and cook for an additional 5 minutes, until the corn is heated through.
- Pour in the cheesy sauce and stir to combine. Cook for at least 5 minutes. Taste, and then season with salt and pepper. Add a few drops of liquid smoke, if using.
- Serve with vegan bread or crackers.
