Vegan Corn Chowder

The best thing about Autumn (besides fireplaces, candles, fuzzy blankets and cuddling, that is) is soup. I love soup. All sorts of soup. I could eat soup year-round to be completely honest. I have been holding on to this recipe, just waiting for the perfect moment to share it with you all, and I decided that instead of waiting until it was cold out, I would share it now so that you can brace yourselves for it!

Autumn is indeed coming.

Vegan Corn Chowder | www.maplealps.com

So my mom and brother came to visit and just left after two weeks. I hadn't seen the two of them in two years, so I was so excited and was literally bouncing off things I couldn't wait! Two weeks went by way too quickly, and even though we did a ton of fun stuff, I felt bad because they came just as I was prepping my life and classroom for the school year to start. It was a total bummer, but we are hoping to visit them for a few days at Christmas. They allegedly had a good time despite helping me haul desks and label books, so that is good I suppose. 

Anyway, back to the soup: Growing up, corn chowder was seriously my favourite. I actually loved (and still love) soup in general, but I could down bowls of this if I was in the mood. Even today, I love enjoying a hot bowl of this on a chilly day. Since we just concluded a lovely visit with my family, I thought it would be appropriate to [finally] share this recipe. It's a bit different than the original but still tastes delicious.

By the way, this soup has cashews in it. If I get enough nut-free requests, I'll share that version too ;-)

Vegan Corn Chowder | www.maplealps.com

Vegan Corn Chowder
Makes About 12 Cups of Soup

3 small potatoes
1 medium onion
1 red pepper
1 TBSP homemade vegan chicken-style seasoning
2 tsp salt
1/4 tsp basil
1 tsp garlic powder
1 stalk celery
3/4 cup cashews
2 cups water
1 cup cooked brown rice
1/4 cup fresh parsley (or 1 TBSP dried)
4 cups corn
2 cups water
4 cups vegetable broth

1) Dice onion, pepper and potatoes and put in a large pot with 4 cups of vegetable broth.
2) Bring to a boil, and then a simmer. Add salt and garlic powder
3) Blend the cashews, celery, water and rice until smooth. Add the parsley and blend for a few more seconds
4) Add cashew mixture to the pot
5) Put 2 cups of corn and 2 cups of water in blender. Blend and then add to the soup.
6) Add the remaining 2 cups of corn to the pot
7) Add salt to taste
 

 

What's your favourite soup when the weather starts getting chilly?