Rustic corn chowder
Rustic corn chowder
Recipe refreshed September 2020
Yields: 6 servings
Ingredients
6 cups vegetable stock
4 cups corn – fresh or frozen
2 cups potato – large dice with skin on
1 cup red pepper – medium dice
¼ cup celery – medium dice
1 leek – white portion sliced[i] or ½ cup of onion - small dice
1 tablespoon garlic - minced
2 tablespoons nutritional yeast
½ teaspoon Himalayan or sea salt
½ teaspoon paprika
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
½ cup plant-based milk - cold
2 teaspoons flour
Steps
In a soup pot, sauté the leeks, celery and garlic in olive oil or a little bit of the stock until they are soft.
In a high-speed blender, take 2 cups of the frozen or fresh corn and blend it with the stock.
Pour the blended mixture into the soup pot, add the potatoes and dry seasoning, including the nutritional yeast. Simmer until the potatoes are starting to soften. Add the red pepper and remaining corn.
Mix the cold milk with flour in a glass container. Whisk with a fork until there are no lumps. Slowly add it to the soup. Let the soup simmer a few minutes to bring the flavours together and thicken slightly.
Taste – adjust seasoning if needed.
[i] Leeks can be a little difficult to clean. Try Jamie Oliver’s tip: slice the leek lengthwise and run it under water with the stalk facing down, so the dirt can escape.
