Name: Creole Corn Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4 to 6
Ingredients: ½ teaspoon mustard powder; 4 cups (560 g) corn kernels (fresh or defrosted if frozen), divided; 1 teaspoon dried thyme; 1 tablespoon diced Anaheim pepper; ½ green bell pepper, diced; Black pepper to taste; Chopped green onions or chives; Oyster crackers (omit for gluten-free); ¾ cup (120 g) raw cashews, soaked in water for at least 1 hour, water discarded; 3 cups (750 ml) vegetable broth; 1 teaspoon extra virgin olive oil; ½ large red onion, diced; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 cup (250 ml) water; 2 teaspoons smoked paprika; 1 teaspoon salt; ½ teaspoon cayenne pepper; 1 cup (250 ml) unsweetened non-dairy milk; 1 tablespoon lime juice; ¾ cup (170 g) plain coconut yogurt; 4 Yukon gold potatoes, chopped; ½ teaspoon liquid smoke; 1 red bell pepper, diced; Hot sauce

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
1 hr

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

We all know that the best way to eat corn is straight off the cob, preferably grilled and drenched in vegan butter. The next best way is in corn chowder, preferably the spicy, Creole variety. We don’t need loads of heavy cream to make it happen. A combo of cashews, coconut yogurt, non-dairy milk, and potatoes makes the creamiest corn chowder any side of the Mississippi. Top it with a couple handfuls of oyster crackers, just as I imagine they do down in the bayou (okay, okay, I just like