This satisfying vegan corn chowder comes together quickly. To make it really creamy, blend all or part of it in a blender.
- 2 cups Water
- 3 medium Potatoes, diced
- 1 Onion, chopped
- 2 cups Frozen corn
- 3 tbsp Canola oil
- 1 tbsp Margarine
- 2 Vegetable bouillon cubes
- 1/2 tsp Sage
- 1/4 tsp Marjoram
- 1/2 tsp Ground coriander
- 1 tsp Salt
- 2 cups Soy milk
- 2 tbsp Rice flour
- In a large soup pot, saute the onion in a tablespoon of canola oil until it starts to become translucent.
- Add the water, bouillon cubes, spices, and potatoes. Simmer covered for 20 minutes.
- Add the corn and remaining oil, and simmer for another 10 minutes.
- Mix together the milk and flour.
- Reduce heat and add the milk/flour mixture. Heat the soup (avoid letting it boil) until thick, stirring constantly. The soup usually thickens in 2 to 3 minutes.
- We recommend Morga bouillon cubes. They have great flavor and no scary ingredients.
- Rice flour works nicely in this recipe because it is very smooth and its flavor complements the other ingredients.
If you don’t have rice flour handy, try oat flour, or fall back on whatever other kind you may have around.
- Blending a portion of any soup that includes cooked potatoes is a excellent way to make it creamy. Just be sure to include plenty of spud chunks
in the part you blend.
- Once you have added the milk/flour mixture, avoid bringing the soup to a full boil while you are thickening it or when reheating it. Although
it really doesn’t hurt the flavor, boiling the soup may generate small grit-sized spots and can scald the bottom.
Preparation time: 45 minutes.