Smoky Vegan Corn Chowder
This spicy and smoky vegetarian corn chowder features poblano peppers, fire roasted corn and pepper jack cheese.
Servings: 6
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.
Notes
To make this gluten free, use a gluten-free flour, potato starch or cornstarch to thicken.