This evening there was a chill in the air. So what better thing to eat than a steaming bowl of corn chowder. I love a bowl of thick and hearty corn chowder. I use fresh corn when available, but frozen corn works just as well.
I use Earth Balance to sauté the veggies and then I add flour to create a roux. This serves as the thickener for the soup. I love to cook with So Delicious Unsweetened Coconut Milk. It is thicker and creamier than most vegan milk.
Vegan Corn Chowder
3 tablespoons Earth Balance
1/2 cup onion, chopped
1 red bell pepper, seeded and chopped
1/4 cup unbleached white flour
2 cups vegetable stock
2 cups potatoes, peeled and chopped
1 bag 16oz frozen corn or 2 cups fresh corn removed from cob
3 cups vegan milk
1 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, melt Earth Balance over medium heat. Add onions and bell pepper. Cook for 5 minutes or until veggies are tender.
Add flour and stir until combined. Heat and stir until a thick paste forms. Slowly add the vegetable stock while stirring. Slowly add milk while stirring. Add the rest of the ingredients.
Bring to a simmer over medium low heat. Cook for 15 minutes or until potatoes are tender. Adjust seasonings and serve.