Name: Classic Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 cups corn kernels, divided; 8 cups water; 1/4 cup margarine; 2 Tbsp. minced shallots; 2 tsp. minced garlic; 1 yellow onion, diced; 2 red peppers, diced; 2 julienned leeks, white parts only; 2 stalks celery, diced; 1 cup vegan chicken bouillon; 2 carrots, diced; 1 potato, diced; 1 cup kale, cut into 1-inch cubes; 1 Tbsp. vegan cream cheese; 4 Tbsp. yellow corn meal; 1 tsp. chopped fresh sage; 1 tsp. chopped thyme; Salt and pepper, to taste

Classic Corn Chowder

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Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

3 cups corn kernels, divided
8 cups water
1/4 cup margarine
2 Tbsp. minced shallots
2 tsp. minced garlic
1 yellow onion, diced
2 red peppers, diced
2 julienned leeks, white parts only
2 stalks celery, diced
1 cup vegan chicken bouillon
2 carrots, diced
1 potato, diced
1 cup kale, cut into 1-inch cubes
1 Tbsp. vegan cream cheese
4 Tbsp. yellow corn meal
1 tsp. chopped fresh sage
1 tsp. chopped thyme
Salt and pepper, to taste

Directions

Place 1 cup each of the corn and water in a pot, bring to a boil, then reduce heat and simmer for 15 minutes. Puree and press through a sieve, saving the corn “cream.”
Melt the margarine in a large pot. Add the shallots, garlic, onion, peppers, leeks, and celery and cook until soft. Add 6 cups of the water, the bouillon, carrots, potato, and kale. Bring to a boil, the lower the heat and simmer for 20 minutes.
Beat the vegan cream cheese, 1 cup of the water, the corn meal, and the corn “cream” until smooth. Add to the soup along with the remaining corn, herbs, salt and pepper.