Creamy Vegan Summer Corn Chowder
Enjoy this lovely summer corn chowder during the late summer and fall when corn is in season.
Nutrition Facts
Ingredients
Instructions
Heat Oil: Heat the oil in a heavy bottomed 5-quart Dutch oven over medium heat.
Cook Onion: Once hot, add the onion with a pinch of salt and pepper and cook for 3-4 minutes until softened but not browned, stirring occasionally.
Add Garlic and Seasoning: Add in the garlic and cook for an additional 30 seconds, then add the cajun seasoning and cook for another 30-60 seconds, stirring constantly.
Simmer Soup: Add everything else to the pot (except the cornstarch, if using), season with another pinch of salt and pepper, and bring it to a light simmer. Cover and cook for 15-20 minutes until the potatoes are fork tender.Â
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Continue Reading at Runningonrealfood →Chef's Notes
To substitute canned or frozen corn, use approx 3 cups.
Cajun seasoning can be substituted with creole seasoning, Old Bay seasoning, 2 tbsp adobo sauce or this spice mixture: 2 tsp paprika or smoked paprika, 1/2-1 tsp cayenne pepper (depending on how spicy you want it) and 1/2 tsp each dried oregano and thyme.
Green chilies can be substituted with finely chopped 1 jalapeno or 1 small poblano pepper with the seeds removed.
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