Vegan Corn Chowder-modified from Camille Armantrout
October 7, 2011Stop by North Hills Farmers’ Market 10-11:30 and taste and judge this wonderful chowder. It’s the Second Annual Vendor Cook-Off!
Ever since my friend and neighbor Camille Armantrout fed me this dish, I can’t wait for cooler weather to set in. It is so flavorful and warming. You can tell it can ward off any cold virus! I have modified it from the original recipe to adapt to seasonal produce in October in NC. Please visit Trouts Farm for the original recipe and more vegan recipes!
INGREDIENTS:
Garlic – 1 head, roasted
Fresh Leek – 1 medium, minced use even all of the green part!
Olive Oil– 2 Tbs
Coconut Milk – 1 fourteen-ounce can unsweetened
Chipotle (smoked jalapeño pepper) – 2 small, whole
Broth, vegetable– 2 cups
Ginger, fresh baby ginger,(2-3 Tbsps)
Sweet Potatoes – 1 medium, cubed
Gobo-a quarter lb-peeled and diced
1 non-GMO organic canned corn
1 handful of shitake mushrooms-sliced
1 dash of turmeric powder for color
To roast garlic, heat oven to 375. Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/4-inch of the pointed end of the garlic bulbs and place in a Pyrex pan. Drizzle olive oil over the top of the head and let it sink in between the cloves. Cover the pan with tin foil, stab holes in the foil and bake 45 minutes to 1 hour or until cloves are browned and soft (check with a fork after 30 minutes.)
Sautee leek and shitakes in Oil. Add Coconut milk and Chipotle and simmer 10 minutes. Add Broth, Ginger, Sweet Potatoes, Gobo and simmer for 15 minutes. Meanwhile, remove Chipotles, de-seed one, dice a small portion and add back to soup. Mash Garlic and add to soup. Add a dash of turmeric powder for color.
Correct the seasoning, add the Corn and turn off the heat. Serve with warm French bread and a green salad to make a meal.
Notes:This soup uses no animal products and is therefore Vegan. We call it “Medicine Chowder” because it will ward off or cure a cold. It also freezes well.
