Happy Monday everyone! I hope you had a great weekend and got enough time to recharge for the week ahead of us. Chris and I spent the weekend developing recipes, and yesterday we had a nice raw vegan meal with some friends by the beach. It was definitely a much-needed break and refresher, and we are back today to bring to you, of course, a brand new vegan recipe!
This Smoky Corn Chowder is easy to make, bursting with flavor, and the perfect cozy meal. Not only that, but it requires only simple ingredients and can be ready in under an hour!
Today’s recipe is from our friend Jackie aka Vegan Yack Attack aka an OG vegan blogger that was a huge source of inspiration to us when Sweet Simple Vegan began. I would say she is a wizard in the kitchen, and she recently published her very own cookbook, Vegan Bowl Attack! It contains more than 100 one-dish plant-based meals, and the Smoky Corn Chowder Bread Bowls we’re sharing with ya’ll today is from it!
This Smoky Corn Chowder is one of a kind. Seriously. Not only were we surprised by how simple this flavorful dish was, but also by how easy it was to prepare! To be honest, the hardest part for us was cutting the bread into bowls, and I still don’t think I really got it down… 😛
PLUS we are giving two of you the chance to win your very own copy of her book! This giveaway is open to residents of the US and the winner will be announced on Monday, October 16th!
This giveaway is now closed. Congratulations to Kellie R. and Taylor R., you are the winners!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
1 cup (235 ml) unsweetened, nut-free nondairy milk
2 cups (60 g) packed baby spinach
2 tablespoons (5 g) chiffonade-cut fresh basil, plus more for garnish
4 sourdough bread bowls (8 ounces, or 225 g, each)
½ teaspoon salt, or to taste
Freshly ground black pepper, to taste
In a large pot over medium heat, add 3 tablespoons of water. Add the shallots and garlic to the pot and sauté for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.
Add the vegetable broth and nondairy milk to the corn mixture and bring to a boil. Reduce the heat to medium-low and carefully use an immersion blender to purée about half of the corn kernels (so it remains slightly chunky).*
Cover the pot, bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes. Meanwhile, preheat the oven to 300°F (150°C, or gas mark 2). Cut the tops out of the bread bowl loaves and cut the bread out of the center, leaving a roughly 1-inch (2.5 cm) thick wall on all sides. Toast the loaves until lightly golden, about 8-10 minutes.
Season the soup with salt and pepper to taste and divide it among the bread bowls. Garnish with a sprinkle of smoked paprika and chiffonade-cut basil and serve immediately.
The original recipe uses 1 teaspoon of sunflower oil to saute with, but we opted for water and it worked just fine.
If you do not have an immersion blender, you can transfer half of the soup to a blender in small batches and carefully purée it with a towel over the top instead of the lid (or else you run the risk of it exploding everywhere).
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie