Crazy Rich Vegan Corn Chowder
Many people think you can't use words like thick, rich and creamy to describe vegan food. This is a vegan chowder recipe that proves you wrong. Seriously. After a week of bronchitis and rainy cold weather, i decided it was time for a chowder. This is really rich, super tasty, filling and actually pretty easy to make. I like to eat it with some nice fluffy french bread, but you could aslo serve it with biscuits or even in a breadbowl.
Steps
In a large bowl , whisk together cream cheese and unsweetened soy milk until it is well combined and frothy.
Set it aside.
In a large saucepan or small soup pot , heat 2 tbsp of butter over medium heat.
Add the onions , garlic , leeks and celery.
Sautee until the onions and celery are tender.
If using bacon , add it now.
Make a roux.
Add the remaining butter , let it begin melting and add the flour but by bit , stirring as you add it.
Add the poultry seasoning / sage.
When the butter and flour have been fully combined , keep moving it around in the pan until it begins to heat up and begins to brown.
When the roux has begun to brown , begin adding the stock and water , scraping the bottom of the pan to lift any of the roux that has stuck to the pan.
Stir while adding the liquid.
Add the potatoes.
Bring the mixture to a boil , reduce heat and simmer for 15-20 minutes or until potatoes are soft , stirring often.
If you find the mixture too thick just add 1 / 4 cup of water.
Ingredients
unsweetened soymilk, vegan cream cheese, onion, garlic cloves, leek, celery, vegan butter, all-purpose flour, poultry seasoning, water, vegetable stock, potatoes, frozen corn, salt and pepper, vegan bacon, fresh sage