|Vegan Corn Chowder|
Vegan Corn Chowder Recipe
3 Tablespoon Olive Oil
3 strips vegan Bacon or 2 Tbsps Vegan Bacon Bits
1 large Yellow Onion, chopped
2 Garlic Cloves, minced
3 Large Carrot, chopped
1 Celery Stalk, chopped
2 cups of Fresh or Frozen Corn
1 Canned Cream Style Corn
1 Bay Leaf
6 cups vegan Chicken Broth OR Vegetable Broth, (I add in 2 tsp vegan pork seasoning, if you don't have its fine)
1/2 cups Soymilk, unsweetened
1 large Yukon Gold potato or 3 small, Russet also work, peeled and diced
1/2 Red Bell Pepper, chopped
Kosher salt and fresh ground pepper, to taste
1/2 teaspoon Fresh Thyme Leaves
1 Tablespoon fresh or dried Parsley, add a little more for serving.
3 Tablespoons vegan Butter
1/4 cup Flour
In a large saucepan or dutch oven, Add oil over medium heat. Add the vegan bacon strips and fry until the bacon is lightly crisp 5 minutes. Add the onion and thyme, sauté for 4 to 5 minutes or until soft. Add the carrot, celery, and parsley, Cook for 4 or 5 more minutes.
Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt or to taste, fresh ground pepper to taste. Saute for a few minutes, then Add the corn to the saucepan. Add stock and bay leaf . Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 to 30 minutes or until the potatoes and other veggies are fork tender. Now you can Add in your creamed corn, mix to combine.
To thicken, in a seperate bowl add your vegan butter and flour and combine with a fork until incorporated. Raise the heat, add the flour mixture. Bring to a boil and simmer for 5 minutes or until thickened. Once thickened, Add your soymilk and stir until well combined. Turn off chowder and serve with crusty bread and a nice salad. Enjoy!
*If you are wondering where you can find vegan pork stock flavoring, I find that asian markets have a lot of imitation vegan meats and stocks in stock. So if you have one in your area stop in and look...you could just fall in love and browse for a while!