Vegan Chipotle Corn Chowder

Hi friends! I feel like it has been so long since I have updated RGK with a new recipe! I have been hard at work on a cookbook and most of my new food ideas have been put towards getting the book finished! I can’t wait to share it with ya’ll but more importantly, I’m excited to get back to work on my blog. Summer is here and I have all kinds of veggie and salad ideas, but before it gets too hot I wanted to get one more great soup recipe up. I love corn chowder but it’s usually made with bacon and heavy cream. Here is a vegan version that is just and tasty and won’t leave you with any guilt!

3 tbsp of olive oil

3 stalks of celery, diced

half of a red bell pepper, diced

half of a yellow onion, diced

half of a potato, peeled and diced

7 stalks of corn, cut off the cob, approx 6 cups

2 cups of unsweetened soy milk

2 cups of vegetable broth

2 tbsp of Chipotle Adobo Sauce

1 tsp of sea salt

1 tsp of black pepper

A food mill or vita-mix

 

In a large sauce pot, heat olive oil. Add celery, onion, potato and bell pepper. Saute till soft. Add vegetable broth and bring to a simmer. Add 3 cups of corn. Once corn is soft, run through food mill or vita-mix till smooth. Transfer back to pot, add remaining 3 cups of corn, adobo sauce and soy milk. Bring to a slow simmer. 

Garnish with fresh cut scallions and red pepper.

Love. xo

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  • http://twitter.com/JCBacciocco Jessica Christine

    YUM! I saw corn for the first time this year at the market and now I am inspired to buy it :)

  • http://twitter.com/ReformedFoodie Reformed Foodie

    Sounds delicious!! Love that it’s dairy free – will definitely give this a try. Last time I tested out a dairy free chowder I used coconut milk and it was very – well, coconut-y. Love the chipotle addition – I’m sure that solves any potential flavor issues.

    Congrats on the cookbook:)

  • Michèle

    Your book will be released in French? Say yes please.
    I love your recipes but my command of English is limited by time. lool
    Delivery of kisses from Paris. Good luck and much success for your future book

  • http://twitter.com/VerifiedDuffstr Verified Duffsters

    Oh yum!! I’m going to have to try it next time I go get groceries.. can’t wait for the cookbook! Will you go on a book signing tour?

  • http://www.facebook.com/midorishizen Jorge Antonio Peñaherrera Camp

    Wowwwwwww that’s totally awesome!!!!!! this looks really great!!!!!!! I’m a new vegan and I really go to prove it!!!!!!!! thank you so much!!!!!!!!!!!!

  • http://twitter.com/LushtoBlush Lush to Blush

    yummm. Will def have to try this!!

    <3 http://lushtoblush.com/

  • Amanda B

    I made this the other day and I will admit, I will a little hesitant. I have to say it was SO GOOD and really fresh. Just a really yummy way to have delicious seasonal corn.My boyfriend actually thought it was pretty good cold too like a gazpacho! I don’t have a VitaMix but just blended it up in my blender.

    I will say that I found the soup almost a little too spicy for my taste buds even though I like, so I would recommend starting with 1/4 to 1/2 of the 2Tbsp of chipotle, mix your soup well, and test the spiciness before you add more. If you have the soup hot, the taste of the heat seems to increase even more, so less than what the recipe calls for may be more satisfactory for you.

    Thanks for the great recipe, Haylie! The more vegan recipes, the merrier :)