Vegan Black Bean & Corn Chowder

It has been SO warm lately in Wisconsin where I live, even though it’s February. #globalwarming

I’ve been craving summery type foods like watermelon, kabobs and veggie dogs drowning in relish and mustard.

One of my favorite summer dishes is corn chowder. If you know me at all, corn is one of my favorite foods. I eat it every single day.

I always have so much corn stocked in my house (running out of corn is not an option) so I decided I wanted to put it to good use and make something new.

This is a pretty simple chowder and I actually had all of the ingredients in my fridge already.


Prep time: 10 minutes

Cook time: 30 minutes

INGREDIENTS: (serves 2 people)

  • 1 cup white onion
  • 2 cloves fresh garlic
  • 2 cups plant based milk (I used soy)
  • 1 cup vegetable broth
  • 4 cups corn + extra for garnish
  • 1/2 large rusett potato (or you could just use one small one lol. I only had a giant one available)
  • 1/2 cup black beans
  • 1 tbsp sea salt
  • 1 tbsp pepper
  • 1/4 cup nutritional yeast
  • 1/4 cup diced scallions for garnish

INSTRUCTIONS:

  1. Chop onions and mince garlic. In a medium sauce pan, add a little of the vegetable broth to cover the bottom of the pan. Add in onions and garlic. Sauté for 3-4 minutes on medium heat until they begin to brown.
  2. Dice potatoes into small chunks about 1/2 inch thick. Add potatoes to sauce pan. Cover with lid for about 5 minutes.
  3. Add corn and black beans and let simmer for 2 minutes.
  4. Add milk and broth. I like my chowder to be thick, but if you want it to be more soupy, add an extra 1/2 cup of broth (so 1.5 cups all together). Stir and let simmer until the potatoes are completely cooked. Mine were done after about 5 minutes.
  5. Add 3/4 of soup into high speed blender or food processor. It’s important to not blend all of the soup because you want some of the soup to still be chunky. Add nutritional yeast, salt and pepper before blending.
  6. DON’T blend for too long. I blended mine for less than 5 seconds- just until everything was the same texture.
  7. Add blended soup back into sauce pan and stir well.
  8. Turn down the heat down low and let soup simmer uncovered. This will allow some of the moisture to escape and the soup will begin to thicken and become more like a chowder consistency. It will also help the flavors develop more. Simmer for about 20 minutes.
  9. Turn stove off and let the chowder cool down for a couple minutes.
  10. Serve with chopped scallions and any extra corn you have leftover. I also added a tiny bit of cayenne pepper on top too (I add cayenne pepper to EVERYTHING).

Enjoy this chowder! I’m so excited for more summer recipes 🙂

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