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