Fall Series: Corn Chowder

Ingredients:

• 1/3 cup vegan butter

• 1/2 cup vegan bacon, chopped and sauteed until crispy

• 1/2 cup celery, chopped

• 1/2 cup carrot, chopped

• 1 large onion, chopped

• 1/2 cup red bell pepper, chopped

• 3 cloves garlic, minced

• 1 small jalapeno, minced

• Salt and pepper, to taste

• 1/2 cup dry sherry

• 2 Tbsp flour (or corn starch for gluten free)

• 2 Tbsp fresh thyme leaves

• 6 cups veggie “no chicken” broth

• 1 lb white fingerling potatoes, halved

• 1/2 cup dried shiitake mushrooms, soaked in warm water for 15 min, stems removed/discarded and caps chopped

• 5 cups corn, fresh or frozen

• 2 cups full-fat oat milk (or unsweetened coconut milk)

• 1/2 cup vegan Parmesan cheese

• 1 cup parsley, chopped

Instructions:

1. In a large soup pot, melt vegan butter and add celery, carrots, onions, red bell pepper, garlic, jalapeno, salt, and pepper. Cook over medium until soft.

2. Add dry sherry, and cook 5 min over medium-high, stirring constantly.

3. Sprinkle flour over mixture and cook for 1 min, stirring constantly. Add thyme and stir again.

4. Add veggie broth, mushrooms, and potatoes and bring to a boil over medium-high. Cook for about 15 min, or until potatoes are fork tender.

5. Add corn and your cooked veggie bacon, and cook 5 min.

6. Add oat milk and Parmesan and bring back to a boil. Cook for about 10 min over medium-high.

7. Take off heat, and using an immersion blender, blend soup well, but not all the way (be sure to leave some corn and other veggie pieces intact). but now thickened and creamy.

8. Stir in parsley, and serve.

9. Enjoy!