Vegan Chowder
This vegan chowder is hearty, thick, warm and nourishing. Made creamy with coconut milk and flavored with a little smokiness using vegan bacon powder. Perfect for the season.
Equipment
- 1 Pot
- 1 laddle
- 1 Knife
- 1 wooden spoon
- 1 cutting board
Ingredients
- 3 Pcs corn
- 2 Pcs potatoes
- 2 Pcs onions
- 3 Pcs celery
- 1 Piece carrot
- 4 tablespoon olive oil
- 4 tablespoon vegan butter
- 2 Cans coconut milk
- 3 Cups water or veg stock
- 2 tablespoon seasoning of choice, vegan old bay, mushroom powder, nutritional yeast. Up to you
- 2 Teaspoon pink salt
- 1 tablespoon potato starch for thickener (optional)
Instructions
- Prep mirepoix, dice up the onions, celery, carrots, potatoes, scrape corn and with a back of the knife scrape again the cob to completely get the starchy flavorful that comes from the core of the cob. Set cob aside, we will be extracting flavors from those later. Put all the prepped ingredients in one pot.
- Fire up the stove and drizzle a hefty amount of olive oil. Give your mixture of veggies a good sweat. Season with what you have then add your liquids, the coconut milk, plant milk or veg stock. There is no precise measurement here. Feel free to use what you have and make it good tasting and observing as you go.
- Bring to boil then lower the heat to simmer. Let simmer for 20-30 mins stirring once in a while.
- let cool for 10 mins, adjust consistency and taste by using your seasonings and thickener, (potato starch slurry is what I used) Serve and enjoy.
Video
Notes
- Make use of what you have on hand
- Learn to thicken soups & sauces using slurry, it’s a pretty nifty skill to have up your sleeve
- The cob of the corn has amazing flavor, extract it by including it as you boil the soup. Or create a stock separately