Clint Would Bring Out A Smoking Gun Out For This Vegan Chipotle Corn Chowder

Ohhh Vegan Corn Chowder I love you so. You are a beautiful filling and thick vegan cream-based soup, a great vegetarian alternative to clam chowder.

I’ve been meaning to make a soup with these beautiful yellow niblets for sometime as we had a bag of frozen ones in our freezer. I was skeptic that frozen corn wouldn’t be as tasty as fresh organic corn, but I was so VERY wrong to do so!

The Verdict of Vegan Chipotle Corn Chowder

Well, lets just say that this soup is a match made in heaven when treated with a smoking gun. It’s begging for some smoke and mimicking Clint Eastwood saying “Go ahead make my day”.  Don’t get me wrong, this soup is a superstar without the smoking process, but the it adds a manly smokiness leaving you begging for seconds. If you don’t have a smoking gun, your second best tactic is to use a few drops of liquid smoke, usually packaged in a little glass bottle found in most grocery or gourmet food stores.

 

What I love about this soup is that it is nice and creamy. Using cashews with the almond milk is a perfect touch and one may guess that there is a bit of cream in this soup and not a vegan soup. Oh ya, make sure you keep a reserve of corn and bright red pepper morsels on the side to add as a garnish in the end!!

Vegan Chipotle Corn Chowder Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped fine
  • 3 garlic cloves, chopped fine
  • 1 parsnip, shredded
  • 1 yukon gold potato, chopped fine
  • 1 red pepper, chopped fine (reserve some for garnish)
  • 2 cup veggie broth
  • 1 (16 ounce) bag frozen corn (reserve some for garnish)
  • 2 tablespoon lemon juice
  • salt
  • pepper
  • 1 teaspoon dired oregano
  • 2 cups almond milk
  • ½ cup raw cashews
  • 2 chipotle chile in adobo sauce
  • 4 tablespoons fresh cilantro (chopped fine)

 Vegan Chipotle Corn Chowder Instructions

  1. Heat oil, sauté onion and garlic until soft on medium
  2. Add parsnip and potato, sauté for about 3-55 minutes more.
  3. Add corn, salt and pepper
  4. Add in broth
  5. Bring to boil, then reduce heat to simmer
  6. Add oregano, almond milk, and simmer 10 – 15 minutes (or until your potatoes are tender
  7. While the soup is simmering add the cashews and chipotle with 2 cups of the soup and puree in blender. If using a smoking gun, add the hose in while you are blending the soup for best smoking.
  8. Stir mixture back into the soup. Add lemon juice. Add in red pepper (remember, keep some for garnish).
  9. Heat back up
  10. Optional: give the soup another punch of the smoing gun here if you wish (with lid on of course).
  11. Serve in bowls.
  12. Garnish with reserved red pepper, corn and cilantro
  13. Bam, enjoy!

Original recipe. I combined ideas form the following two recipes:

What I changed from the original recipe(s):

  • I did not use celery nor carrot
  • I used a parsnip instead of the carrot, and I shredded it into of fine chopped.
  • I used almond milk and not coconut milk
  • I used cilantro instead of chives
  • I used oregano instead of coriander
  • I used lemon instead of red sherry vinegar, and more of it. I seem to favor lemon juice most of the time to give a punch to soups to lift the taste.
Soup Mistress Rating For Vegan Chipotle Corn Chowder Soup:
Healthy (+ slimming + low sodium): (4.5/5) 
Presentation: (4/5 )
Taste: (4.7/5) 

Related posts:

  1. Spicy Corn and Chorizo Soup – A Recipe Makeover
  2. Cooking up Green Chile Stew with Chipotle Cream at Sur La Table
  3. Potato, Yam and Parsnip Chipotle Soup
  4. Parsnip Red Lentil Chipotle Soup – A Tasty Soup Not Acquainted With The Freezer
  5. Don’t Be Shrimping Out – A Seafood Chowder Delight!

Leave a Reply

Your email address will not be published. Required fields are marked *