Hearty Vegan Corn Chowder

 This is a recipe that we adapted from Mark's mother to be meat-free and dairy-free. While the original recipe calls for half-and-half, milk, and white wine, these are not often things that we have readily on hand. We also have people who are either vegetarian or dairy-free in our family and friend groups and so this is a really great, easy recipe that easily accommodates lots of people in our lives!

Key, however, is using a hearty vegetable broth. When using store bought broth, we always use Pacific Foods Low Sodium Vegetable Broth! I appreciate that it is low in sodium and that the ingredient list is short and lists nothing that I myself wouldn't recognize easily as being included in a vegetable broth! It's also a very hearty vegetable broth. 

Vegan corn chowder topped with fresh cilantro, green onion, and avocado!

Prep your onions, red pepper, and potatoes before you begin. Sauté your onion and red pepper in olive oil over medium-medium high heat for about 10 minutes. Add flour before the broth to coat the pepper and onion - this makes a 'rue' to make this chowder a bit creamier and heartier!

Then add your broth and thyme and bring to a boil. Once it is boiling, add the potatoes. I also like to season with a little salt and pepper at this stage. Bring to a boil again and then reduce the heat to a simmer for about 10 minutes (you may decide you need a few more minutes depending on how big you cut your potatoes and how cooked you like them). Lastly, add the corn and simmer another 10 minutes!

We like to to the soup with some chopped up cilantro and green onion and some slices of avocado. We also often add a few drops of hot sauce for a bit of a kick! If you are wanting this dish to have a little meat, it is also excellent topped with some chopped bacon (note: if you are not cooking this to be vegetarian/vegan, then you can cook your bacon first, remove the bacon from the pan, and sauté your onion and red pepper in the bacon fat).



Ingredients (~8 servings)
1 tbsp olive oil (preferably extra virgin olive oil) [you could also use butter]
1 yellow onion, finely chopped
1 red pepper, finely chopped
2 tbsp of all-purpose flour
4 cups (1 32oz container) hearty vegetable broth (we use Pacific Foods Low Sodium)
1 lb red-skinned potatoes, unpeeled, cut into 1/4-1/2in pieces
1 tsp dried thyme
1 16oz bag of frozen corn
chopped green onions (for topping)
chopped fresh cilantro (for topping)
slices of avocado (for topping)


Steps
1. Heat the olive oil in a large Dutch over over medium-medium high heat (a large pot also works well).
2. Add onion and red pepper and sauté until onions are soft (and a bit translucent).
3. Add flour and stir until the onion and red pepper are coated and slightly browning (~2 min).
4. Pour in broth, add the thyme, and bring to a boil.
5. Add potatoes, bring to a boil again, and then reduce to a simmer for 10 minutes (or until potatoes are cooked).
6. Add frozen corn and simmer about another 10 minutes.
7. Ladle into bowls and top with chopped cilantro, green onion, and slices of avocado if you desire. You can also add a few drops of hot sauce if you want a little kick!