A simple chowder with celery, potatoes and 2 kinds of corn.
Out here in Colorado we have wonderful corn in the summer that comes from Olathe, Colorado on the Western Slope. I get it at the Farmers Market, cut it off the cob and freeze it for this time of year, when we all need soup to warm us up!
It wasn’t until I was making this soup that I realized, GASP! there is no garlic in this soup!!! At one point, a few of us in the restaurant sat down, went through the menu and realized how much Myra liked garlic. Trust me when I say, there are VERY few recipes that do not have garlic in them (not counting desserts, of course).
I used yellow or golden potatoes because hey, it’s corn soup and they’re yellow! When I used to make this soup at the Lemon Sisters, my staff and I had a big discussion about what was bite size when cutting the potatoes. I finally drew a picture on the wall of the size the dice should be for a potato…about ½ inch square in case you were wondering. But cut the potato to fit your spoon!
Two types of mustard spice up the soup and the creamed corn makes it creamy, but keeps it vegan. You may want to add a little water if it’s too thick.
Vegan Corn Chowder
Equipment
- 1 large soup pot (4 or 6 quart)
- 4 cup measuring cup
- knife and cutting board, peeler for potatoes
Ingredients
- 2 or 3 TBLS light olive oil or vegetable oil
- 2 cups onions, chopped
- 2 cups celery, sliced
- 3 1/2 cups peeled yellow or gold potatoes, small dice
- 2 teas. salt
- 1/2 teas. black pepper
- 1 teas. dry mustard
- 2 teas. Dijon mustard such as Grey Poupon
- 1 lb. bag of frozen corn (3 to 3.5 cups)
- 2 small cans creamed corn (14.75 oz times 2)
Instructions
- In your soup pot, saute the onions and celery on medium until soft (about 10 minutes).Add the cubed potatoes and add enough water to cover everything (about 3 cups).Add the salt, black pepper, dry mustard and Dijon mustard.
- When the potatoes are just tender add a 1 lb. bag of frozen corn. Bring to a boil.Add the creamed corn and turn off the heat. Add a cup or two of water if it's too thick. (I added one cup).
- Heat the soup on low when you are ready to serve to avoid scorching the bottom. (It will burn on the bottom easily once you add the creamed corn!)
