|Outside my bedroom window this morning|
My Vegan Corn Chowda
1 medium onion, finely diced
5 cloves garlic, minced
2-3 tblspn olive oil
2 bay leaves
4-5 large potatoes, cubed
enough water or vegetable broth to cover potatoes
3 tbslpn Earth Balance or other vegan margarine
1 sprig of fresh thyme
1/2 tblspn fresh rosemary, chopped
Salt and pepper to taste
3 cups of corn kernels
1 1/2 cup nutritional yeast
1/2 cup vegan cream cheese
cornstarch slurry - mix a few tblspns of cornstarch with cold water and add to soup and bring to a boil to thick. This is optional, for if you want a thicker soup.
Heat oil in a non-stick pot over medium heat. Add onions and garlic, cook for about 5 minutes, or until onion and garlic are soft.
Add bay leaves and potatoes, cover with water or veg broth until just covered. Bring to a boil.
Once boiling, add margarine, thyme, rosemary, salt, pepper and 1 1/2 cups of the corn. Reduce heat to simmer and cook until potatoes are fork tender, about 15 minutes.
Using a slotted spoon take about half of the potatoes and corn and add to Vitamix or food processor with cream cheese and process until smooth. Return to pot.
Add nutritional yeast and remaining corn. At this point if you want the soup thicker, add the cornstarch slurry and bring back to a boil. Otherwise, cook an additional 5-10 minutes. Remove bay leaves and serve.