Corn soups can go in many directions. Recipes can be made creamy with a blend of potatoes and soy milk, or you can go the more heated route, focusing on a combination of corn and peppers.
The flavor of corn goes well with a variety of peppers such as red bell peppers, poblanos, Anaheim peppers, and more. And it doesn’t take many to make a major impact on the flavor.
This vegan corn chowder is a happy marriage of both approaches. I used red bell pepper (because I had one on hand), but feel free to experiment with any type of pepper. Just be careful and consider the heat of the pepper when deciding how much to use!
Vegan Corn Chowder
3 ears yellow corn
4 Tbsp. (1/2 stick) margarine
1 large onion, chopped
1/4 cup diced red bell pepper
Leaves from 2 springs fresh thyme, chopped to the equivalent of 1 tsp.
2 tsp. Hungarian paprika
1 1/2 lbs. white potatoes, peeled and cut into bite-sized cubes
4 cups faux-chicken broth
1 cup nondairy creamer or plain-flavored soy milk
Salt and freshly ground black pepper, to taste
4 Tbsp. minced fresh chives (optional)
- Cut the kernels from the ears of corn and set aside.
- In a large pot over medium heat, melt the margarine. Add the onion, bell pepper, and thyme and cook about 5 minutes until the onion is translucent. Add the paprika and cook 1 minute more, stirring continuously.
- Add the potatoes, faux-chicken broth, and reserved corn kernels. Bring to a boil then reduce the heat, cover, and simmer 10 to 15 minutes, until the potatoes are soft but still firm. Smash a few potato chunks against the side of the pot, stir, and cook 1 or 2 minutes longer to thicken the chowder.
- Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil. Season with salt and pepper.
- Ladle into bowls and sprinkle with the chives.
Makes 5 servings