This vegan version of traditional corn chowder is deliciously sweet, and uses no added oil or salt. Fresh, aromatic rosemary is a nice compliment to the sweetness of the corn and the hearty vegetables.
4 1/4 cups water
1 yellow onion, diced
3 ribs celery, diced
2 carrots, diced
3 red potatoes, skin on, diced
3 ears of organic sweet corn, or 2 10-oz. bags of frozen
1 cup diced mushrooms
1 cup non-dairy milk
1 teaspoon garlic powder
½ teaspoon nutmeg
1 teaspoon dried basil
1 teaspoon fresh rosemary, minced
Sautee the onion in a quarter cup of water until soft and clear, about 5 minutes. Add the rest of the water, the celery and the carrots, and cook on med/high for 10 minutes to soften. Add the potatoes, corn, mushrooms, non-dairy milk, garlic powder, nutmeg and basil, and cook until the potatoes are tender, about 20 minutes. Place about a quarter of the soup into a blender or Vitamix, and blend until the consistency is smoother but still slightly lumpy. Return mixture to the pot and combine well. Add the rosemary and cook for 5 minutes longer. Serve hot.
Notes: When corn is in season, it is best to use fresh white corn cut from organic ears. If it’s not yet in season, your best bet is to use bags of frozen organic sweet corn (canned corn that is both organic and salt-free is hard to find). Any corn that is not labeled “organic” is likely a GMO (genetically modified organism) product and is not health promoting. If you do not have a blender or Vitamix, the soup is just as good chunky.
Preparation: 15 minutes; cooking time: 40 minutes; serves: 6