Summer Corn Chowder {Vegan}

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Summertime calls for simplicity. These no cook recipes come in handy during the warmer days of August when turning on your oven is the last thing you want to do. Hardly complex enough to be recipes, consider these ingredients as suggestions for highlighting fresh farmers market produce. All of these ideas would be ideal for a breezy outdoor dinner party; easy and effortless al fresco dining at its best.

Three of my farmers market favorites, corn, tomatoes, and melon come into their peak flavor this August, along with other summer favorites that usually peak in summer’s earlier months, but because of our odd weather this year, are coming into their own this month. So head to your local farmers market (or venture into NYC for a change of pace) and use these suggestions to celebrate the last lazy, warm weeks of summer.

Vegan Corn Chowder {Vegan, Gluten Free, Dairy Free- Delicious!}

Ingredients
  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional, to taste)
  • 6 cup fresh corn (from 7 to 8 ears)
  • 1/2 lb carrots, peeled and chopped
  • 1/2 lb celery, chopped
  • 1 1/2 cups thin-skinned potatoes (I like the mixed bags of mini creamer potatoes), quartered
  • 4 cups vegetable broth
  • 1 1/2 cups light, unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • Kosher salt and black pepper to taste
  • Chopped fresh basil, chives, and parsley, lime wedges- to serve
Instructions
  1. Preheat a 4 quart soup pot over medium high heat. Add the coconut oil and melt. Add the onions and sauté with a pinch of salt until translucent, about 3 minutes. Add the garlic and red pepper flakes and sauté for another minute. Add the corn, carrots, and celery and cook for 3 more minutes or so.
  2. Add the broth to the pot, along with the potatoes. Cover and bring to a boil. Once boiling, break the stripped corn cobs in half and add them to the pot (the starch will help thicken the soup). Lower the heat to a simmer and cook for about 15 minutes, or until vegetables are tender. Remove the corn cobs. Add the coconut milk, black pepper, salt to taste and lime juice.
  3. Use an immersion blender to blend the soup very briefly, maybe 5 or six runs around the pot. You just want to blend it a bit to thicken it, but not lose the integrity of all the individual ingredients. If you don’t have an immersion blender, then just transfer about 1/3 of the soup to a blender or food processor and purée until smooth then add back to the pot. Or leave the soup as is- no less delicious!Taste for salt and seasoning. Serve garnished with fresh herbs and a few lime wedges if you like.

Best Farmers Markets in NYC

  1. Union Square Greenmarket (Mondays, Wednesdays, Fridays, and Saturdays, 8 am-6 pm)
  2. Grand Army Plaza Greenmarket (Saturdays, 8 am-4 pm)
  3. Fulton Stall Market (Sundays, 10 am- 4 pm)

Best Farmers Markets in NJ

  1. Montclair Farmers Market (Saturdays, 8 am- 2 pm)
  2. Hoboken Farmers Market (check for uptown and downtown market days)
  3. Dreyer Farms (Not technically a market but a full-fledged farm in the center of town. Visit for the best heirloom tomatoes and sweet jersey corn you’ve ever eaten- not to be missed!)

For the full article and more recipes, visit Devil Gourmet. 

Photo Credit: Adrienne Cohen.

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