I can remember the exact moment I stopped eating meat. I was 9 years old, my mom was getting ready to kill lobsters at our 4th of July picnic, and I became vegetarian just as the first lobster hit the water.
Moments are underrated. Watch this and you will agree/your life will be put into perspective. Seriously watch it. It’s more important than anything I have to say, so I’ll forgive you if you get distracted and forget to come back to me.
Also underrated: corn chowder.
Typically, I would never order corn chowder at a restaurant or be motivated to cook it myself. But then my mom made it for me last time I was home, and now it’s one of my favorite foods. Right alongside carrots, apples, hummus and the vegan peanut m&ms in the Whole Foods bulk bins.
I ate clam chowder all the time as a kid, so it shouldn’t be shocking that I also like corn chowder. But as far as I can remember, I’ve never eaten it, never wanted to eat it, and never understood why it existed in the first place. Seemed unnecessary, like caffeine-free diet coke.
But now that the smell and thought of eating seafood repulses me, I especially prefer this version. The broth isn’t too thick, no fishy smells, and lots of vegetables. And it’s the perfect soup for Saltine crackers, yet another highly underrated food item.
With minimal ingredients, this chowder is inexpensive and very easy to make. My mom followed the recipe below very closely, but she did add a bunch of cayenne pepper for me. I then dumped a ton more on top, because I’m incapable of eating anything that’s not drowned in spices. If, for some reason, you don’t eat it all in one sitting or decide to make a bunch of it at once, it can also be frozen. Wait for a colder summer night and try it out!
But wait – there’s MORE! My super-popular blogging best friend featured me yesterday, and you should check her (me) out! When you see her bright pink and yellow blog, very non-vegan recipes, and overall cheerfulness, you will probably wonder how we are such good friends. We don’t have an answer for you.
Vegan Corn Chowder
Write a review
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 clove garlic, minced
- 2 1/2 cups water
- 2 cubes vegetable bouillon
- 2 cups corn
- 2 cups soy milk
- 1 tablespoon flour
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon (or more) cayenne pepper
- Heat oil in a large skillet and cook onions and celery for a few minutes, until golden.
- Add carrots and garlic, cooking until garlic is slightly golden.
- While vegetables are cooking, boil water in a large pot, stir in bouillon, and reduce heat to medium.
- Once bouillon is dissolved, add corn and vegetables from skillet.
- Cook until vegetables are tender, (add more water if you need to), reduce heat to low, and add 1/2 the soy milk.
- Stir and add remaining soy milk.
- Add flour and whisk quickly.
- Add parsley, garlic poweder, salt, pepper, and cayenne
- Cook, stirring often for about 15-20 minutes on low heat until chowder thickens.
Paint + Tofu http://www.paintandtofu.com/