Vegan Corn Chowder

Happy Fall!!! Wait... it's going to be in the 90's all weekend in SoCal!? Well I can dream about cold weather, fireplaces, cozy sweaters, crock-pot recipes, and soup! I made this corn chowder soup for dinner for the Breaking Bad series finale episode last weekend. Wasn't the ending just amazing? Finally an ending to a show that gave audiences a closure not an ending that is open to interpretation...cough cough...like Dexter! Anyhow enjoy this corn chowder soup recipe I adapted from this tiny recipe book I found for only $2.99 at Marshall's!

Ingredients 

(Serves 6) 

• 2 tablespoons of coconut oil 
• 1 onion, finely chopped 
• 1 carrot, finely chopped
• 1 leek, finely chopped 
• 2-3 garlic cloves, finely chopped 
• 1 teaspoon fresh or dried thyme 
• 1 tablespoon all-purpose flour 
• 6 1/3 cups vegetable stock 
• 1 sweet potato, finely chopped 
• 3 1/2 cups organic frozen corn kernels 
• salt and pepper, to taste

Method 

1. Heat the oil in a large saucepan over low heat. Gently sauté the onion, carrot, leek, garlic, and thyme for 5-8 minutes, or until the onion is softened and translucent.
2. Stir in the flour and cook for an additional minute, then pour in the stock and stir well.
3. Add the sweet potato to the pan, bring to a boil, and then reduce the heat. Simmer for 20 minutes, stirring frequently, until the sweet potato is soft.
4. Stir in the corn kernels and cook for an additional five minutes.
5. Transfer 2-4 cups of the chowder to a food processor or blender (depending on how smooth or chunky you want the soup). Blend until smooth and then return to the pan. Mix thoroughly and season with salt and pepper. Read heat the soup, then serve immediately.
6. Serve with your favorite warm bread.

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