No meat, No wheat

Posts tagged ‘and Cheap-Corn Chowder the whole family will love’

Smoky Corn Chowder: Slightly Smoky; Cheap, Easy, Delicious

This Smoky Corn Chowder was inspired by a recipe I saw in Vegan Planet. This chowder is not only easy and delicious, it is very cheap to make. We were having guests last week for Shabbos, and everyone loved it.  Keep this recipe handy! Betayavon!

IMG_0285 Ingredients

  • Six Ears of Corn on the Cob
  • 2 Tablespoons Olive Oil
  • 2 Small Onions, chopped small
  • 2 Celery Stalks, chopped small
  • 2 Small Potatoes, cut into small cubes
  • 1 Box Imagine Vegetable Broth
  • 1/8 Teaspoon Liquid Smoke, or to taste
  • 1 Cup Coconut Milk or Almond Milk
  • Salt and Pepper, to taste
  • Cilantro, chopped, as garnish


  • Baking Sheet
  • Large Heavy Pot with lid, Spoon
  • Peeler, Knife and Cutting Board
  • Measuring Cup and Spoon
  • Immersion Blender or Potato Masher



Peel down the husks of the corn and remove the silky covering of the fresh corn without destroying the husks. Stretch the husks back up the cob and place them on a baking sheet. Don’t worry if the husks don’t cover the entire stalk of corn. It’s nice if some of the corn gets a little more well done and adds a real roasted flavor to the chowder. Bake the corn on the cob at 350 for 35 minutes. Meanwhile, brown chopped onion and celery with a half teaspoon of salt in the olive oil until soft and slightly wilted, about 5 minutes.  Add the broth and the raw potato pieces. Cover and simmer until the potatoes are soft, approximately 8-10 minutes. I didn’t bother mashing the potatoes at this point, because I was going to use the immersion blender near the end. If you prefer to mash the potatoes by hand, do so, right in the pot they’ve bee in,  at this point. Remove the corn from the oven, pull back the husks and allow the corn to cool. Once cooled, cut the corn off the husks with a sharp knife, and place in the pot with the other vegetables. Next, add the liquid smoke, but do it slowly, adding just one tiny drop at a time, which will give the corn chowder a slightly smoky flavor. Because liquid smoke is an item with quite a distinctive taste, using too much can be overbearing. You will detect it’s presence even if you just add a drop, which is why I recommend adding this slowly. Once you’re satisfied with the smoky aspect of the corn chowder, add about half a can of lite coconut milk, or more, if you want a more milky soup, stirring the pot to combine all the flavors. Add salt and pepper to taste. Allow soup to cool, and then use the immersion blender, pulsing just until about half of the soup is pureed. i like a soup that doesn’t have a uniform consistency so that I’ll have both small chunks and puree in the same spoonful. Garnish with chopped cilantro before serving. Will keep well in the refrigerator for several days.

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