Vegan Corn Chowder

This creamy and delicious soup is easily made, using the slow cooker, and perfect for warming up with in cold weather!

Course Soup

Servings

Author Tiffani Wells

4 large Yukon gold potatoes, peeled and diced
2 large carrots, peeled and sliced
1 small yellow onion, diced
2 cans cream style corn (ensure dairy-free, most are)
3 cups frozen corn
2 cups chicken-flavored vegetable broth I used Imagine No-Chicken Broth (low sodium)
1 Tbsp fresh parsley, chopped
1 1/2 tsp sea salt, or to taste
1 tsp black pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp red chili flakes, or to taste (optional)
2 cups unsweetened, non-dairy milk I used cashew for its creaminess. For nut-free use non-dairy milk of choice.
1/4 cup cornstarch

*coconut bacon, homemade or store bought (only if not making the tofu "bacon" crumbles above)
non-dairy cheese shreds I tried and liked cheddar style shreds, but I think, a mozzarella style or a Mexican blend would also be tasty
fresh parsley, chopped
green onions, chopped

Set aside the non-dairy milk and cornstarch. Next add all remaining soup ingredients to a slow cooker, making sure to put the onions, potatoes, and carrots at the bottom where the pot stays the hottest. Cook on low for 6 1/2 - 8 1/2 hours (or on high for 3 - 5 hr).
After 6 1/2 hours (3 hr if cooking on high) remove the lid from the slow cooker and check to see if your potatoes and carrots are soft. If veggies are still firm, replace lid and cook longer, checking every 30 minutes (or an hour if they aren't even close to being done, though they should be), until veggies are no longer firm.
Sift the cornstarch into a bowl or cup with the non-dairy milk and whisk until no lumps remain. Stir the cornstarch/milk mixture into the soup. Taste soup and adjust seasonings as desired. Turn heat to "keep warm" and let sit another 15 - 30 minutes, or until ready to serve.
To serve, ladle soup into individual bowls and eat as is or top with my tofu "bacon" crumbles, or toppings of choice.

Slice tofu into approximately 8 thin slices.
Whisk together the tamari, maple syrup, and liquid smoke. Add them to a small baking dish or another container that will snuggly fit the tofu slices side-by-side (I used an 8x7 baking dish. An 8x8 or 9x9 dish would also work). Add tofu to the dish with the marinade and let sit for 2 hours, flipping once after 1 hour.
Remove tofu from marinade and chop into small strips or pieces.
Heat a skillet over medium heat with a little cooking oil of choice. Add the tofu pieces and fry, stirring frequently, until all liquid is absorbed and tofu has reached your desired crispness.

You can find my recipe for coconut bacon included in this recipe for my Creamy Vegan BLT Casserole.