This blog post also is available in German.
While I’m typing these lines, the last rays of the sun bathe my room in a rich golden yellow. It is the end of September and autumn is shining in all its glory. If you ask me there is no more beautiful light than that of a late autumn afternoon. And what does autumn stand for? For the colours yellow, orange and red. Just think of the colourful foliage of the trees in autumn. That’s why I automatically feel like eating pumpkin and corncob in September. And the latter is the star of this recipe today.
Why sweet corn?
Everywhere you can find cornfields, which spoil our eyes with their luxuriance. In addition, the corn on the cob is traditionally a symbol of the harvest festival and therefore an integral part of the fall season. The sweet corn season in Switzerland lasts from late summer (August) to November. In some cases, however, it can also be found on markets earlier in the year. In our home we eat it mainly from August to October. And since we are now in the middle of the sweet corn season, there is a delicious warming recipe using sweet corn coming right up on the blog now. Namely a vegan corn chowder. Perfect for the slowly getting fresher fall days right?
What makes this corn soup stand out? Its incredibly creamy consistency, characteristic for chowders. We prepare the soup classically with sweetcorn, onion and celery and vegan cream substitute. But if you don’t like celery, you can of course leave it out. Personally, however, I believe that the sweetness of the corn corn blends in perfectly with the pungency of the onion and the astringency of the celery. Try it and you will be thrilled!
Why you should give this vegan corn chowder a try
The delicious taste alone doesn’t convince you to try this chowder? Then I have a few other arguments. This vegan corn chowder is easy and pretty quick to prepare. You can also cook it in advance, as Meal Prep. And, of course, in larger quantities, i.e. on stock. So you have some for several days or you can freeze them for later enjoyment.
I must confess that I am so enthusiastic about the soup that I will definitely prepare it again. But also in general I’m totally into sweetcorn at the moment. So be warned, there will probably be another recipe with the yellow autumn piston. But now enough chatter! I wish you a nice Sunday, hopefully you caught the last autumn sunbeams of the day and here the recipe for the corn chowder.
Read you soon
vegan Corn Chowder
- hand-held blender or regular blender
- 2 tbsp canola oil organic
- 2 spring onions organic
- 3 cloves of garlic organic
- 200 g celery organic
- 600 g sweet corn approx. 5-6 corn cobs, organic
- 600 ml vegetable broth organic
- salt to taste, organic
- white pepper to taste, organic
- ground coriander optional, organic
- ground caraway optional, organic
- paprika powder to taste, organic
- 150 ml soy cream organic
- 200 ml water optional
- 1/2 red pepper organic
- 1 green pepper organic
- 1 corncob organic
- Cut off the green of the spring onions and possibly use as a topping to serve. Finely chop the onions.
- Peel and press the garlic cloves.
- Remove the corn grains from the cobs with a knife and collect in a bowl.
- Heat the oil in a pan and sauté the onions briefly. Add the garlic, celery and corn. Continue steaming briefly (approx. 2-3 minutes).
- Deglaze with 600ml vegetable stock and bring soup to the boil. Cover and simmer at medium heat for about 30-40 minutes.
- Meanwhile, wash green and red peppers under running water, halve, core, remove white partitions and cut into fine pieces. Using a knife, remove the corn grains from another corn cob.
- Puree the soup with a hand blender to a creamy soup. Alternatively, a regular mixer can be used.
- Season the soup to taste with the spices listed above.
- Add soy cream. If the soup is too thick, add a little bit of water. I have added 200ml.
- Add the pepper pieces and the remaining corn grains to the soup and bring to the boil again for about 10 minutes until the corn grains are done.