Winter Vegan Corn Chowder

This weekend was the first real golden weekend of my academic year and it was great.

Two whole days at home. So we decorated for Christmas - we're not hosting Thanksgiving so it's not too early - went on a few brief adventures but mostly enjoyed it being cold and windy from the comfort of indoors.

And so in honor of the cold and windy:

Winter Vegan Corn Chowder

This recipe was inspired by one in the Vegan Slow Cooker by Kathy Hester

This is originally a classic slow cooker recipe [8.5 hrs to cook], but I'm offering you two alternatives in case you want it sooner or don't have a slow cooker. 

Ingredients

4 cups water

2 cubes (18 g) Not Chik'n or other veggie bouillon cube

1 pound (450 g) or about 5-6 red potatoes, chopped

1 pound (450 g) frozen corn 

Several chopped carrots

1 chopped bell pepper (red, orange or yellow)

2 tsp dried thyme

3 cloves minced garlic

Raw cashews

Unsweetened nondairy milk. 

Beginner tip: Most nondairy milks are sweet unless they explicitly say "unsweetened." In this case you definitely want an unsweetened milk. I would recommend almond or other nut-based as opposed to coconut or soy for savory dishes. 

Fresh basil, handful chopped

To Cook

1. Combine the water through thyme in a slow cooker or large pot. 

2. If using a slow cooker you have 2 options: 

Cook on low setting for 8 hours or high heat setting for about 3-4 hours. 

If using a pot, bring to a boil and then reduce heat to a simmer: it should take about an hour. Test the potatoes to tell when it's done: they will take the longest to cook.

3. Once your base is just about done, combine about a cup of the nondairy milk with 1/2 to 1 cup of raw cashews in a blender or magic bullet. Just pour and toss in some handfuls. I like to remind myself this is soup, not chem lab.

4. Blend until mostly smooth and add to the pot with the basil. If you would like a creamier soup, also blend a couple cups of the veggies and broth mixture and add back to the pot. I prefer my soup pretty chunky, but modify to your taste.

5. If using a slow cooker on low, turn up the heat to high, or continue on high: cook for 30 minutes more. If using a regular pot, just continue to heat until heated through.

6. Salt and pepper to taste. Enjoy!

Prior to adding the milk/nut mixture.

The ugliest soup photo ever taken.

The finished product.

Happy winter!

Thanks for reading, see you soon.