How To Make Corn Chowder Soup (Vegan Recipe)
Today I want to share a recipe that takes me back to my childhood. It has that warm, hearty, and peaceful feeling all around it. It’s Corn Chowder Soup and it’s vegetarian, vegan-friendly and you DAIRY-FREE souls out there, you will love this!
I felt a lot of joy last Sunday morning.
Some biodynamic corn was spotted by me at my local farmers market on the Gold Coast.
Buying 5 cobs of corn, I really fell into some cool food memories from one of my most recent trips to South Africa, where I had a gig at The Madikwe Game Reserve, basically right on the border of Botswana, South Africa.
I journeyed far away from home to re-train chefs (if you didn’t know that about me, I train chefs, mainly to fall in love with their own organs, and of course to use more plants where possible in the kitchen), It’s another story for another time. “Please remind me to tell you how I sprinkle my magic on chefs”…
AnyHoo, I ate corn most days in the kitchen with all the other staff.
It was white corn mostly, dried, pounded down into a fine powder and cooked in water and salt. Kinda like polenta. The locals call it “pup”, “mealie meal” and it’s a clear staple with all the surrounding villages I visited.
Boy, that was an experience visiting other villages.
The contrast of poor and rich was profound, there was no in between. Zero. Nada. None!
One day the entire kitchen staff and team jumped in the back of 5 or 6 open 4 wheel drives (the kind ones in the early African movies in game parks), and head to a remote village to pay the other team in the monthly soccer match.
That was a full powered day one I will never ever forget. The fitness in the bar staff and the kitchen staff did not match their waistline…
…but boy could they run and run and throw down a beer and keep running.
We won. #Respect…
Was epic day, and all around me there were locals sitting on the ground eating pup with there hands.
How a few ears of corn can feed a family and keep the hunger away in an entire country fills my mind and heart with so much respect.
As this very humble, underrated common veggie, called “corn” sits on our supermarket shelf with so much history…
I just adore that time in the kitchen in South Africa and having had that experience with the team. Since then I look at corn with new eyes with value, respect and abundance.
Blessed we are, that we get to EAT.
So this dish I’m sharing with you today was inspired by Scott wanting a corn chowder.
When I made it, I thought it has to be so simple that he can make it when I am not in the vibe of cooking.
And he did, the other night for me and a friend, it was truly epic.
Enjoy this, comment in our facebook group about your take on this simple yet super nourishing corm chowder soup.
Chef Cynthia xx
2 Tbsp Coconut Oil
4 Corn Cobs, kernels removed*
1 Onion, finely diced
1 Yellow Capsicum, finely diced
3-4 Garlic Cloves, finely chopped
½ Celery Stalk, finely diced
3 cups Coconut Milk**
Salt, to taste
Black Pepper, to taste
2 Baby Corns, sliced, for garnishing
A handful of Parsley, roughly chopped, for garnishing
1 tsp #EASEANDFLOW
*Reserve the cobs after removing kernels
**You can use Rice, Almont, Soy or Oat Milk instead
Heat a large pot on medium-high and drizzle in the coconut oil.
Add the corn kernels, onion, capsicum, garlic, and celery and cook for 5 minutes, stirring continuously.
Season with salt and pepper.
Pour in the milk, scraping the pot base to pull the brown bits off.
Settle the cobs on top of your chowder, put the lid on and bring to the boil.
Turn off the heat immediately and remove the corn cobs.
Transfer to a blender (reserve a cup of cooked kernels for garnishing) and blend until creamy.
Pour in the serving plates or bowls, sprinkle with the reserved kernels, baby corn, and parsley and EAT!
Prep time: 5 mins
Cooking time: 5 mins
C, RSF, DF, NF, GF, VEG, V
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