Smoky Corn Chowder

I have been a fan of Jackie Sobon’s blog, Vegan Yack Attack for a long time.  I am SUPER excited to review this book, Vegan Bowl Attack – More Than 100 One-Dish Meals Packed with Plant-Based Power.

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This book is packed with yummy recipes like, Peanut Butter Pretzel Oatmeal (hello delicious!), Spicy Sesame Bites, Kimchi Bowl with Red Curry Almond Sauce and Spicy Sushi Bowl.  Today I am sharing the Smokey Corn Chowder Bread Bowl recipe with you.

I am also going to give away a copy of Vegan Bowl Attack to one lucky reader! Yay!!  I omitted the bread bowl when I made this recipe, but I bet the bread bowl would make this even more delicious.   Everything is better in a bread bowl, right?

Smoky Corn Chowder 2 - My Whole Food Life

If you want to learn more about Vegan Bowl Attack, you can check it out here.

To enter the giveaway, leave a comment under this blog post!  Open to US and Canada residents.  Winner will be notified via email.  Giveaway ends on 8/7/16.  Good luck!!

Smoky Corn Chowder

Yields 4

Smoky Corn Chowder

The smoky flavor pairs so well with the sweetness of the corn. This may become your favorite meal!

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 tsp sunflower oil (I used olive oil)
  • 2 shallots, diced
  • 1 clove garlic, minced (I used 3 cloves because I love garlic)
  • 4 cups fresh corn kernels (or frozen thawed corn)
  • 1/4 cup nutritional yeast
  • 1 T liquid aminos (or coconut aminos)
  • 1 tsp liquid smoke
  • 3/4 tsp smoked paprika (plus more for garnish)
  • 1/2 tsp onion powder
  • 1 1/2 cups vegetable broth
  • 1 cup unsweetened non dairy milk
  • 2 cups packed baby spinach
  • 2 T chiffonade cut fresh basil, plus more for garnish
  • 4 sourdough bread bowls (I omitted these)
  • 1/2 tsp sea salt, or to taste
  • Freshly ground black pepper
  • 1 tsp sunflower oil (I used olive oil)
  • 2 shallots, diced
  • 1 clove of garlic, minced
  • 4 cups fresh corn kernels (or thawed frozen corn)
  • 1/4 cup nutritional yeast
  • 1 T liquid aminos (or coconut aminos)
  • 1 tsp liquid smoke
  • 3/4 tsp smoked paprika, plus more for garnish
  • 1/2 tsp onion powder
  • 1 1/2 cups vegetable broth
  • 1 cup non-dairy milk of choice
  • 2 cups packed baby spinach
  • 2 T chiffonade cut fresh basil, plus more for garnish
  • 1/2 tsp sea salt, or salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. In a large pot over medium heat, heat the oil. Add the shallots and garlic to the pot and saute for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.
  2. Add the vegetable broth and non dairy milk to the mixture and bring to a boil. Reduce to medium-low heat and carefully use an immersion blender to puree about half the corn kernels. You want it to be slightly chunky.
  3. Cover the pot and bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes.
  4. Meanwhile, preheat the oven to 300. Cut the tops off the sourdough loaves and remove the bread from the center, leaving roughly 1 inch-thick wall on all sides. Toast the loaves until slightly golden.
  5. Season the soup with salt and pepper and divide into the bread bowls. Or skip the bread bowls and serve in regular dishes like I did.
  6. In a large pot, over medium heat, heat the oil. Add the shallots and garlic to the pot and saute for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.
  7. Add the vegetable broth and non-dairy milk to the corn mixture and bring to a boil. Reduce the heat to medium-low and carefully use an immersion blender to puree about half the corn kernels (so it remains slightly chunky).
  8. Cover the pot, bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes.
  9. Season the soup with salt and pepper and divide into bowls to serve. Garnish with a spinkle of smoked paprika and chiffonade cut basil and serve immediately.
Cuisine: Vegan, Nut Free Vegan, Gluten Free | Recipe Type: Entree

Notes

This should last at least 4 days in the fridge. Enjoy!

Recipe from Vegan Bowl Attack which was re-printed with permission.

http://mywholefoodlife.com/2016/08/04/smoky-corn-chowder/

Smokey Corn Chowder P

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64 thoughts on “Smoky Corn Chowder

  1. So delicious sounding! This will beat my old favorite Panera’s summer corn chowder and be much healthier!!

  2. Looking for new recipes with so much fresh corn in season. This sounds delicious and I am definitely going to add this recipe to my books. Thanks for sharing it!

  3. Yay! I want to enter the giveaway!! If this recipe comes from that book, I definitely need it! Thanks for sharing xo

    1. Ahh, I didn’t mean to give this recipe 1 star and I don’t see how to change it. I haven’t tried the recipe but it looks amazing! 🙂

  4. This cookbook is exactly what I need right now to help me get back on track to lose weight and come up with vegan dishes that are healthy. This recipe looks delightful and I look forward to seeing more recipes.

  5. Corn chowder <3 first discovered my love for corn chowder in the hospital after I had my son… Who said all hospital food is bad??

  6. This recipe is delicious!! I modified a bit:

    -added organic bacon cooked separately, chopped up, and added to chowder in the last five minutes or so of cook time
    -instead of 1c non-dairy milk I used about a half cup of fat free organic greek yogurt and increased the veg broth to 2c
    -i used frozen “fire-roasted” corn (can be found at Whole Foods or Trader Joe’s)

    AMAZING.

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