April 14, 2016

I know it’s a little early in the year to be posting a chowder recipe, but here in the Central Valley, we rarely get cool and breezy weather like this in April. Ash and I love soups, so we’re taking full advantage of these chilly nights by making one of our all time favorite recipes!

The very first trip Ashlee and I ever went on was camping at Pismo Beach. As soon as we got to Pismo, we drove to Splash Cafe, ordered two clam chowder bread bowls and sat by the beach while we ate them. From then on, whenever I think of chowder, I think of that first camping trip and it brings back such great memories.

Before we became vegan, I came up with a recipe that was pretty damn similar to that of Splash Cafe’s. My sister said it was probably the best clam chowder she had ever had…and she knows what she’s talking about when it comes to chowder. I decided it’d probably be a good idea to come up with a vegan-friendly version, so that’s exactly what I did.

Instead of trying to mimic any type of seafood flavors or textures, I just decided to add corn in place of the clams. A roux of flour and vegan butter are what make the thickness of the chowder. Add in some full fat coconut and almond milk, and you’ve got a creamy and comforting bowl of soup. It is so delicious, it will not disappoint!

This soup is perfect for those nights you need something quick and easy. I love making big batches to last us throughout the week. It’s also super delicious paired with sourdough bread or served in bread bowls. Until next time, guys!

Potato and Corn Chowder

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Ashley

Recipe type: Entree

Cuisine: Soup

Serves: 4 servings

Ingredients

• 2 lbs red and dutch potatoes, cut into cubes
• 1- 15.25 oz can organic sweet corn
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 5 cloves garlic, minced
• Leafy greens from entire celery stalk, chopped and reserved
• 2 vegetable buillon cubes, dry
• 3 cups unsweetened, plain almond milk
• 1.5 cups full fat coconut milk
• 3-6 bay leaves
• 4 tbs vegan butter
• 5 tbs flour
• Salt and pepper to taste
• Green onion, for garnish
• 4 sourdough bowls

Instructions

1. In a pot, heat 4 tablespoons of butter on medium-low heat.
2. Once melted, add flour by the tablespoon and whisk until there are no clumps and mixture turns a very light brown
3. Add onions, celery, celery leaves and garlic to your "roux"
4. Sautee for about 5-7 minutes, until onions become translucent
5. Next, add your coconut milk, almond milk, bay leaves and buillon cubes
6. Turn heat to high and bring to a boil
7. Add potatoes and simmer on low for about 30-40 minutes, depending on potato cook time
8. Add corn to last 10 minutes of cooking time
9. Serve in heated sourdough loaves
10. Garnish with green onion

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