Creamy yet rustic flavorful whole food plant-based potato & sweet corn chowder. This is a comforting & hearty soup for those cool fall and winter days.
1 cupunsweetened plant-milk(I used unsweetened soy milk)
1tspsea salt, or to taste
¼tspblack pepper, or to taste
1tspFranks Red Hot sauce
2tspVegan Worchestershire sauce
2green onions, sliced(preferably slice & use as a garnish just prior to serving)
additional sea salt or salt-free seasoning, to taste(add just prior to serving, if desired)
Instructions
Begin by heating a large pot (6 quarts or larger) to medium heat. Then, turn the heat down to medium-low and add the diced onions, celery, and peppers along with a pinch of sea salt. Saute the vegetables, stirring frequently, until the onions are translucent (about 5-6 minutes). Then, add the minced garlic and saute for about 1 minute more.
Bring the heat back up to medium, add the sherry, and continue to saute for about 2 minutes.
Add the thawed corn kernels and diced potatoes (drain the potatoes first if you were soaking them in water) to the pot. Then, pour in the vegetable stock, turn the heat to high, and bring to a boil. Once boiling, turn the heat down to a nice simmer and stir occasionally, keeping the potatoes submerged in the liquid. Allow to simmer for about 10-12 minutes, or until the potatoes are cooked through.
In a small bowl, whisk the corn starch with the water to create a slurry that will help thicken the chowder. While the soup is still simmering, drizzle in the slurry and stir almost constantly as the liquid of the soup begins to thicken up (about 1 minute). Next, stir in the unsweetened plant milk and allow to simmer for about 3 minutes more.
Then, turn the heat down to low. Use an immersion blender (OR, carefully transfer some of the soup to a blender) at this point to bring the soup to the texture of your liking. I enjoy a creamy but still somewhat hearty texture, so I leave some small chunks of potatoes and the other vegetables intact.
Lastly, stir in the salt and pepper, tabasco, and vegan Worcestershire sauce.
Finally, remove from heat and allow to cool a bit before serving. Garnish with the sliced green onions. Taste & add a bit of sea salt or salt-free seasoning, if desired.
Notes
* You can also use a mixture of yellow/gold and red potatoes.