Vegan Corn Chowder
 
Prep time
Cook time
Total time
 
Recipe By:
: Soup
Serves: 6 servings
Ingredients
  • 2 shallots finely chopped
  • ½ small butternut squash, peeled and cut into ½-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon fine sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 6 ears corn, shucked and kernels cut from cob.
  • ½ bunch Tuscan kale, de-ribbed and finely chopped
  • 1 teaspoon Aleppo red pepper, to garnish (optional)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment and place the shallots and butternut squash evenly on the sheet. Drizzle 1 tablespoon olive oil over the vegetables and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat. Place in the oven and bake for 15 minutes.
  3. Heat remaining olive oil in a medium-size pot and add the corn, remaining salt and pepper. Cook over medium heat for 4 minutes, stirring frequently.
  4. Remove vegetables from oven when the squash is fork tender. Place in the pot and add water to cover vegetables by 1-inch. Bring to a simmer and cook for 3 minutes.
  5. Using a handheld blender, blend ½ of the vegetables to thicken.
  6. Taste and adjust salt and pepper to taste.
  7. Serve hot, garnished with Aleppo red pepper.
Recipe by The Gardener Cook at https://www.thegardenercook.com/corn-chowder/