I was inspired to try making corn chowder after eating some delicious corn chowder at our friend's house. Figured I could veganize the recipe and it worked! Using a high speed blender gave the soup body without cream/milk. This is a very rough recipe- feel free to tweak and taste along the way!
Basic Method:
Make corn cob broth by simmering corn cobs (with corn kernels removed) in water with bay leaf, black peppercorn (you can do this in slow cooker if you like), then strain. This can be done ahead and refrigerated.
Saute 1 diced onion, 2 cloves garlic, 2 stalks celery diced and 1-2 carrots diced in a tad bit of olive oil and water (i.e. 1 tea each) with a pinch of salt. Once soft, puree the mixture in a blender with 1/4 C water/broth to get the blender moving.
In the empty pan, saute 1 TB flour with 1 TB olive oil over medium low heat until flour cooks a bit- about 30-60 seconds (this makes a roux which helps thicken the soup without milk/dairy).
Return the pureed mixture to the pan with corn broth, bring to a simmer and add veggies:
cubed potato
optional thin sliced: celery, carrot, mushroom
Cook until potato is soft. Now add 1 C frozen corn and salt/pepper to taste. Optional parsley.
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