Posted by Melissa Kinghttps://mywholefoodlife.com/2016/08/04/smoky-corn-chowder/

Smoky Corn Chowder

Prep Time 10 min Cook Time 25 min Serves 4     adjust servings

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

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.

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Recipe Notes

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

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

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