Smokey Potato Corn Chowder – Vegan, Gluten and Dairy Free

cornonthecobHere is a delicious healthy grilled corn chowder recipe I threw together to use up the corn I grew in my garden.  Actually the corn, garlic, jalapeno, celery, red pepper, yukons, thyme and parsley are ALL from my garden, absolutely loving cooking from my backyard!  You can easily get fresh corn on the cob and yukon potatoes at your local farmers market at this time of the year.  Trying to get non-GMO corn is tricky though!  I know Whole Foods sells non GMO frozen corn and you could make this recipe with frozen corn, it’s just not going to have the same creaminess that you get from the corn right off the cob but I’m sure it will still taste great.  I also throw a couple of the stripped cobs into the pot while the soup is cooking and remove when done, this helps infuse flavour and get as much of the corn milk from the cobs into the soup.  I didnt put this step into the directions because its not nessessary as you get enough corn milk by scraping the cobs with the back of your knife.  Your choice here!

potaotcornchowderI made this recipe vegan and gluten/dairy free just because it makes it a bit more specialized but feel free to use butter/milk, and gluten sauces if you wish, I have almond milk on hand but I would likely make this one again with goats milk and goats butter too.

Enjoy!

Large heavy bottom soup pot
Food processor or blender
6              large Corn on the cobs, shucked and silk removed
2              tablespoons Grape Seed Oil
6              medium Garlic Cloves, minced
1              large Red Onion, minced
1              Serrano or Jalapeño Pepper, minced
1 1/2      cups Celery, diced
1              medium Red Pepper, diced
1              tablespoon non-hydrogenated margarine, I use Soy-Free Earth Balance
3              tablespoons Tapioca Flour
4-6          medium Yukon Gold Potatoes, diced small
4              cups Broth
2              cups Unsweetened Almond Milk (or Goat Milk if you aren’t going dairy free)
1              tablespoon Vegan, GF Worcestershire Sauce
1              tablespoon Braags
3              tablespoons Dry Sherry
1              Bay Leaf
1              tablespoon fresh Lemon Thyme Leaves, chopped (or regular thyme)
1/2         teaspoon Smoked Paprika
4-5          dashes of Hot Sauce (like Tabasco)
3/4         cup Flat-Leaf Parsley, minced
Sea Salt and Black Pepper to taste
Lemon Wedges

Grill corn cobs on the BBQ (or broil in oven), until lightly charred on all sides.

Cut the kernels from the cobs and then, using the backside of your knife, scrape the milky kernel centres off the cobs as well.  Set aside.

Heat oil in your pot and add the garlic, onion and hot pepper and sauté for a few minutes.  Add celery and red pepper then sauté for another 5 minutes or until the vegetables are just soft.

Add the Earth Balance and potatoes, stir for a few minutes then add the tapioca flour.  Cook and stir for a few more minutes.

Add the roasted corn, stock, almond milk, worcestershire sauce, Braags, sherry, bay leaf, thyme, some sea salt, smoked paprika and hot sauce. Bring to a boil, then reduce heat and simmer until the potatoes are tender. Approximately 20 minutes. Sea Salt to taste.

Remove and discard the bay leaf.

Scoop out 2-3 cups of the soup and puree in a food processor or blender. Stir the puree back into the pot, add pepper and adjust sea salt and paprika to taste.

Add the parsley and stir to combine.

Serve with a lemon wedge.

Serves 6

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