Today I want to share a soup recipe that takes me back to my childhood. It has that warm, hearty, and peaceful feeling all around it. It’s a Vegan Corn Chowder Soup and it’s vegetarian, vegan-friendly and you DAIRY-FREE souls out there, you will love this!
My MUM loves corn and that’s another reason why this Corn Chowder brings back nice memories and I’m grateful that I can incorporate what I learnt from my family into my cooking classes.
First, you get good-quality ingredients – corn cobs, onions, garlic, capsicum, and celery. Remove the kernels from the cobs (check out my video on Corn Chowder to see how I do this) and chop the veggies. It’s very simple and easy and this is a sentence that you’ll often hear in my online cooking classes. I believe that wholefood cooking is about taking the best ingredients, straight from nature, cooking them gently and briefly to bring out their best qualities and enjoying the fusion of flavours.
For this Corn Chowder, I like to add all the ingredients to a hot pot (make sure the pot is hot) with just a bit of coconut oil to kind of shock the veggies and bring out their beautiful, bright colours quickly. You will notice how brown bits will start sticking to the base of the pot, so keep stirring while cooking because you don’t want the veggies to burn. While these are cooking, add a pinch of salt and pepper – our building blocks of flavour in wholefood cooking.
When you notice that the corn is getting a really nice, yellow colour and smell of the sweetness of corn starts filling in your kitchen, you will need to deglaze the pot by pouring in a bit of coconut milk and scraping off the yummy, brown bits. Then add more coconut milk (check out the recipe below for the measures) and taste. You are looking for a balance between the sweetness of corn and salt and pepper.
One trick with this Corn Chowder is using a special type of broth; it’s corn broth and making it is very easy. You just put those cobs in the pot and they will release their flavours. TRUE STORY!
Another trick is the way you control the temperature while cooking. So what you need to do is bring your chowder to the boil and immediately after that turn off the heat. This way you will capture all the flavours of the ingredients.
The next thing to do after removing your chowder from the heat is to work on its texture(make sure u discard the cobs). I love it creamy with just a bit of crunchiness, so what I do is reserve a cup or so of the kernels from the pot and blend everything else.
And that’s it! Your Corn Chowder Soup is only missing garnishing – I suggest you go with some fresh parsley, baby corn, and that cup of corn you reserved.
It’s absolutely epic, rich in flavour and creamy and this is what healthy food is about.
*Reserve the cobs after removing kernels (using this will boost your booth flavour)
**You can use Rice, Almont, Soy or Oat Milk instead
Prep time: 5 mins
Cooking time: 5 mins
C, RSF, DF, NF, GF, VEG, V
This is what wholefood cooking is all about. No food enhancers, no artificial and weird ingredients, no bullsh*t. Wholefood cooking is about taking the best from Mother Nature and bringing it to our tables and this chowder is an epitome of healthy food.
Let me know in the comments in YouTube how you liked your Vegan Corn Chowder Soup.
With love from my kitchen to yours,
Chef Cynthia Louise xx
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.