Ahh, sweet corn!

There is nothing quite as delicious as sweet corn in season.

When I was a child, my father grew corn in our backyard garden. I couldn’t wait to until it was time to pick it, so I could sink my teeth into freshly-cooked, corn on the cob!

Now, when I buy fresh corn at at our local farmers’ market, I can’t wait to get home so I can make something yummy with it.

There are so many ways to enjoy fresh corn. I love to steam it, boil it, roast it or grill it  —  but making a Spicy Creamy Vegan Sweet Corn Chowder is one of the most delectable ways to enjoy sweet corn.

This delicious, creamy vegan soup isn’t as decadent as you might think. Instead of using large amounts of heavy cream or other dairy products, this soup gets its silky texture by pureeing several cups of the soup and adding a modest amount of almond or coconut milk.

Tip: Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding.

Spicy Creamy Vegan Sweet Corn Chowder 

Prep time: 20 minutes
Cook time: 30-40 minutes
Serves: 6

Ingredients:

2 T. extra virgin olive oil
2 stalks celery, finely chopped
2 large carrots, finely chopped
1 medium white onion, finely chopped
4 cloves fresh garlic, finely minced
1 jalapeno pepper, finely chopped
5 c. organic vegetable stock
2½ lbs. Russet potatoes, chopped
5 ears sweet corn, kernels only
1 T. fresh oregano
2 t. ground cumin
1 bay leaf
Sea salt and black pepper, to taste
½ c. almond or full-fat coconut milk

Optional: fresh chives to garnish

Directions:

Thoroughly wash all vegetables and pat dry before prepping.

Potatoes peels can be left on or removed according to personal preference.

Heat olive oil in a large, high-sided skillet over medium heat.

Add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet.

Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.

Pour vegetable stock into skillet and add potatoes, sweet corn, oregano, cumin, and bay leaf.

Season with salt and black pepper, to taste, and stir to combine.

Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender, approximately 20 minutes.

Stir occasionally while cooking.

Transfer 3-4 cups of soup mixture to a blender or food processor and blend until smooth.

(See safety tip above first!).

Pour pureed soup mixture back into skillet and stir to combine.

Taste and adjust seasonings, as desired.

Stir almond or coconut milk into the skillet.

Stir to combine and simmer another 5-10 minutes to heat through.

Remove bay leaf and serve immediately.

Enjoy!

Have you made sweet corn chowder?

Share your thoughts and comments with us.

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“Shared on Homestead Blog Hop #302”