• Sunday, September 27, 2020

best vegan corn chowder recipe

The Best Recipe for Summer Corn Chowder
By , Founder
August 5, 2020

We would make this recipe because 1) we love corn and it’s in season, and 2) we just want to hear the locals say “chowda.” This version is vegan as a base, with no cream or dairy.  The recipe gets its intense corn flavor by making homemade stock with the corn cobs, and gets its thickness from a lot of extra corn and the potatoes.  If you want to have the soup more chunky, you can add another boiled potato to the ingredients and stir it into the cooked soup in each individual bowl.  The recipe is versatile; you can eat the soup chilled or hot, and If you eat seafood, we highly suggest adding in a grilled shrimp, chilled lobster tail or king crab.  Either way, this is a soup to have in your summer fridge for a starter or a filling lunch.  

Summer Corn Chowder


10 ears of corn, taken off the cob, cobs reserved for the broth

4 medium Yukon Gold potatoes
1 large sweet yellow onion, Vidalias if in season
8 cups water
2 cups oat or almond milk
1 bay leaf
4 sprigs of thyme
1 bunch chives
Sea salt
Equipment needed:  Vitamix, a Dutch oven and two large stockpots




Add the 8 cups of water and corn cobs, bay leaf and about 2-3 tablespoons of salt to taste to the stockpot.  Bring to a boil and continue to cook on medium low heat until the broth is reduced to 6 cups, about 60 minutes.  You want the broth to be intense and flavorful as this is the base of your soup.  

Peel potatoes, dice into large cubes and place in a large stockpot with very salty cold water.  The rule of thumb is the water should taste like the sea.  This is important as if you use enough salt in the boiling phases of the potatoes and corn, you won't need to add additional salt to the soup.  Bring potatoes to a boil over high heat then reduce heat to a high simmer.  Cook potatoes uncovered for about 15 minutes until very tender.  When the potatoes are cooked, drain well and let cool.  

Sautee your onion in olive oil until soft, about 5 minutes.  Set aside.  

Set aside 1 1/2 ears of the uncooked corn to use for garnish.  In batches, combine the onions, potatoes, corn broth, remaining uncooked corn, thyme divided among the batches, and the oat or almond milk in your vitamix and puree until smooth and thick.  As the soup is pureed, add it to the dutch oven.  Cook on low heat for about 25 minutes, to best combine flavors.  About 5 minutes left in cooking, add in 1/2 of the remaining corn.  At the end of the 25 minutes, snip in chives to taste and add sea salt and pepper to taste.  Garnish with the remaining corn, thyme, and drizzle with olive oil.   The soup can be served hot or cold.  If you eat seafood, a large grilled or raw shrimp, king crab or a lobster tail are beautiful garnishes to make this a more substantial meal.  




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