Vegan Corn Chowder

Last June, Scott and I went to Carmel and had some of the best corn chowder.  Upon finding a Vegan Corn Chowder recipe in Gwyneth Paltrow’s My Father’s Daughter cookbook, I was excited to try it.  Since corn is in season, we made it last Friday for dinner, and what a treat!  It was even better than we remembered.  I love this recipe because the smells that fill the house, get better with each step of the recipe.  GP already changed the recipe to make it vegan, so I didn’t have to change a thing.  Scott’s favorite part was the fresh minced chives and tarragon we sprinkled on top.  Overall, the soup is hearty, easy to make, and pairs great with a green salad.

Some notes on the recipe (the link is the traditional version)

  • Use 1 tsp. smoked paprika (pimenton) instead of bacon, and olive oil instead of butter to make this vegan.  Saute spices until fragrant (this will take a minute or so – watch carefully or it will burn)
  • Replace the milk for unsweetened soy milk
  • When blending the chowder, blend one ladle at a time – and keep repeating until soup is desired consistency.
  • A tip I learned from Michael Chiarello for cutting corn off the cob – similar here

Vegan Corn Chowder

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