A wonderful hearty soup; creamy and chunky and full of flavor! These bowls of healthy, vegan corn chowder are garnished with roasted delicata squash and fresh-cut chives. This sweet yet savory, balanced soup is a classic for a reason.

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Creamy Corn Chowder [Vegan, Grain-Free]

Serves

6-8

Ingredients

For the Soup:

  • 4 large ears of corn, stripped, kernels cut off cob (about 5 1/2 cups)
  • 3/4 teaspoon jalapeño, seeded and chopped
  • 12 ounces silken tofu, organic
  • 1/4 cup celery leaves, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 1 cup fresh leeks, whites and light greens, cleaned, 1/2-inch dice
  • 1 1/2 teaspoons fresh garlic, peeled and minced
  • 1 ½ cups yukon gold potato, peeled, 1/3-inch cubes
  • 3/4 cup celery, peeled, 1/3-inch dice
  • 1 pinch sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1/4 teaspoon smoked paprika
  • 5 cups vegetable broth
  • 1/2 cup soy milk or your favorite non-dairy milk

For the Garnish:

  • 1/2 of a delicata squash
  • Olive oil
  • Salt
  • Pepper
  • Chives
  • Maple syrup
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Preparation

  1. Cut kernels from corn using a sharp or serrated knife, set aside.
  2. Place jalapeño, silken tofu, and celery leaves in the carafe of a blender. Purée until very creamy, about 30 seconds. Place the purée into a bowl to hold, no need to clean the carafe.
  3. In a heavy soup pot, add the olive oil, raise heat to medium-low, and add the leeks. Cook, stirring to soften them, about 5 minutes – do not let them color.
  4. Add the garlic, potatoes, celery, salt, pepper, and smoked paprika. Cook for 3 minutes, stirring.
  5. Add the vegetable broth, bring to a boil. Cover and reduce to a simmer for 15 minutes or until the potatoes are tender.
  6. Add the corn, give a stir, and cook for just 3 minutes uncovered until the corn is crisp-tender.
  7. Take the soup off the heat, add the puréed silken tofu mixture and 1/2 cup soy milk – mix in well with a whisk. Cool slightly.
  8. Place 1/3 of the soup (making sure you get many vegetables) in the carafe of the blender and puree until very smooth, about 1 minute.
  9. Pour into the soup pot and stir to combine. The soup will be creamy, but with a nice chunky texture. You can purée 1/2 the soup and veggies if you like too.
  10. Taste for salt – this depends on the saltiness of your vegetable broth.
  11. Let the soup cool. To serve, gently reheat over low heat.

To Make the Garnish:

  1. Use 1/2 of a delicata squash (the rind is edible). Cut in half lengthwise. Scoop out an discard seeds. Slice into 1/3-inch thick half moons. Roast in a hot 400°F oven after tossing with extra virgin olive oil and a pinch of salt and pepper.
  2. Cook until golden, turning once, about 20 minutes. Drizzle with a little maple syrup.
  3. When cool, cut into cubes and use as a garnish for the soup.
  4. Fresh cut chives are also a nice garnish.

Nutritional Information

Per Serving: Calories: 190 | Carbs: 24 g | Fat: 5 g | Protein: 13 g | Sodium: 153 mg | Sugar: 3 g Calculation not including garnish. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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