Corn Chowder

I adapted the corn chowder recipe from the Fannie Farmer Cookbook (by Marion Cunningham) to make it vegan.

Corn Chowder

• two onions, diced (or one jumbo onion)
• 3-4 minced cloves of garlic, optional
• 8 potatoes, peeled and diced
• 2 vegetable bouillon cubes (the extra large ones that each make 2 cups of broth)
• 4 cups unsweetened milk (I have used Almond Breeze or soy milk)
• 4 cups corn, either frozen or fresh
• 4 Tablespoons butter, optional (I used Earth Balance, which made the soup rich and yummy)
• salt and pepper to taste

Sautee the onions and garlic in a few tablespoons of oil (or water, if you're watching the fat) until transluscent and fragrant. Add the potatoes, bouillon, and 6 cups of water, bring to a boil and simmer until the potatoes are tender. Add the milk, corn, butter, salt (it's important to taste the soup before adding any salt, because it may already be salty enough between the bouillon and the butter) and pepper and simmer for 5 more minutes or so. Then, if you like a thicker soup (like I do), pull out 2 to 4 cups of the soup and blend it until smooth, then add back into the pot with the rest of the soup and stir until thoroughly combined. The soup is hearty and yummy (and omni-approved!) and is the soup equivalent of wrapping yourself in a blanket. It's even better served with bread, crackers, or croutons.

What food(s) do you make when you seek warmth or comfort?


Vegan on a Shoestring