Truth be told I have never been a huge fan of chowder…or errrrrr chowdah, deepening on where you are from.
My dad often made canned, condensed, clam chowder when I was a kid and I thought it was disgusting. And there began my complicated relationship with all chowder.
Creamy soups in general are typically not my jam. I am more of a tomato based soup kinda girl. So, when I was recently flipping though a magazine and stumbled upon a big bread bowl full of corn chowder, suddenly something inside of me changed… I HAD TO HAVE THAT CHOWER.
So I dashed to the store, grabbed some corn, and came up with a plan.
In the mean time our 3 year old decided swiping the corn off the counter and hiding it would be a super fun game. Thank goodness she decided to divulge the hiding place, because I would have found it. Five ears of corn wrapped in a blanket, tucked into an amazon box, tucked into another amazon box. What goes on in her tiny brain..I mean, I am so curious and pray she does not grow up to be a klepto because this is kinda becoming her MO. Lord help me!
So once the mystery of the missing corn was solved, I got started. I decided It really needs to be roasted. No big deal, you just toss it in a super hot oven and let some nice color. I also decided it needed potatoes, of course, and some sweet roasted red peppers for some flavor and color.
It also needed to be nice and creamy. So, I just made a quick cashew cream and that’s about it. Its really easy and comes together pretty quickly.
I also has just happened to make some delicious bread bowls for a meatball recipe I was creating, so went ahead and severed it up in those! Seriously, if you have time, make the bread bowls!! I linked the recipe below. They are sooooo good! You could also buy small round loaves at the bakery and use those. Or, just use a bowl. I mean, that’s what they are for, right?!?
Guys, I have to admit that I am now an official chowder convert! I would eat this soup weekly and be pretty happy about it.
I also think this vegan corn chowder will freeze really well, making it a good option for meal prep. I like to store my frozen soup in gallon sized zip lock bags. I just toss the frozen zip lock of soup into bowl of hot water and let it thaw, then reheat!
So wether you have always loved chowder, or are just willing to give it a go just one more time like me, you will hopefully enjoy this one. Its hearty and filling and just right on a cold day, and even better served up in a gloriously fluffy bread bowl! Easy Vegan Bread Bowl Recipe
INGREDIENTS
5 ears of sweet corn
2 medium sized russet potatoes, peeled and diced
1 medium yellow onion, diced
1/4 cup diced roasted red peppers (from a jar)
5 and 3/4 cups water divided
2 teaspoons vegetable better than bouillon
2 tablespoon nutritional yeast
1/4 cups cashew
1 teaspoon garlic powder
1 teaspoon dried thyme
1-2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cooking oil
INSTRUCTIONS:
preheat oven to 400 degrees
Shuck and clean corn. Lay corn on a baking sheet and place in the preheated oven until the corn begins to brown on top. Around 10 to 15 minutes. Remove from oven and allow to cool. Once the corn has cooled, carefully cut the corn off the cob using a sharp knife.
Heat a large pot over medium heat. Add the oil and the onions to the pot. Sprinkle the onions with a bit of salt and allow them to cook until they become translucent.
Add the corn, peppers, and diced potatoes to the pot along with 5 cups of water and the better than bouillon. Stir well.
Add in the remaining spices and nutritional yeast. Reduce the heat to low and allow the chowder to simmer.
Place the cashews in a microwavable bowl or pyrex and cover with water. Microwave on high for 3 minutes. Drain the cashews and add them along with 3/4 cups fresh water to a high speed blender or food processor. Blend until completely smooth, no bits of cashews remaining. Add the now cashew cream to the to the pot and stir.
Let the chowder simmer, stirring occasionally for about 30 minutes.
Serve chowder in bread bowl if you like, and garnish with some diced green onions.
If you like this recipe, then try these:
