Prep Time: 10 - 15 minutes
Cook Time: 30 - 35 minutes
August is the time of the year to go out and get fresh corn right off the stalk. Everywhere from big groceries to small farmer's markets are selling it in-season and cheap. But what do you do with all the extra you bring home?
When you're tired of eating corn straight off the cob, it can be turned into all sorts of foods from salads to soups. A personal favorite is corn chowder. With a little tweaking, you can make this chowder vegan with ease.
It's healthy, warm and a great choice for a light meal.
- 2 ears of corn [substitute 2 cans corn]
- 2 cups almond milk [unsweetened]
- 2 cups vegetable broth
- 2 - 3 tablespoons vegetable oil
- 1/3 cup chopped onion
- 1/4 cup chopped red pepper
- 1 Yukon gold potato, chopped into small pieces [removal of the skin is optional]
- 1-2 cloves chopped garlic
- 1 tablespoon chives
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- Spring onion [chopped, for garnish]
- Pour the vegetable oil into a pot. On a stove, cook over medium or medium-high heat. Add the red pepper, onion and chives. Stir occasionally, so the vegetables are cooked thoroughly.
- Continue to stir until the vegetables are soft. Gradually add the chopped Yukon potato into the pot. Add on additional vegetable oil if needed.
- While cooking, slice the kernels off of the corn. If using canned, make sure to pour out most of the excess liquid, though not all of it. Add the corn and chopped garlic cloves into the pot.
- When the potato is softer, but not too tender, pour in the almond milk and vegetable broth. Add in the salt, pepper and turmeric.
- Allow the chowder to cook for 15 - 20 more minutes, stop occasionally to stir.
- Serve hot, and add any additional garnish if desired.
Image provided by voraorn, through Can Stock Photo