I’ve been thinking a lot lately about regional foods (I mentioned it in my last recipe post about hushpuppies!). Having grown up in a few different places along the East Coast, I’ve noticed that each place has it’s own form of comfort food. My mom is originally from Maine, and I grew up eating chowder fairly often. Granted, these chowders were all canned (usually Progresso brand), but I grew a fondness for them – especially as comfort foods on cold nights.
The thing about chowders is that they are thick and creamy, and there are potentially a few different ways you could do this with vegan substitutes. The method I used here is one that I actually learned in my baking class – substituting silken tofu for heavy cream!
By pressing your silken tofu and then blending it in your food processor until it is thick and creamy, it makes a perfect substitute for a chowder because it keeps the color of the soup light while also not imparting any kind of additional flavor like a coconut milk might. While I didn’t try blending the tofu in an actual blender, that might also work if you do not have a food processor. You’re really looking for an even, almost pudding-like consistency.
The consistency of the tofu is very important for this chowder, as well as the color of the onions as you are sautéing them. It’s important not to let them get brown because that can also change the color of your final product. Cook them on a low temperature, which means it may take a bit longer, and stir them frequently until them are transparent.
I ate my chowder with green onions, which I highly recommend – they add a bit of a different texture and a bite that’s not in the soup itself. Any kind of bread to dip in this soup would also be quite delicious. This recipe is kosher (look for the kosher symbol on the olive oil, flour, broth, and tofu).
If you’re in need of a little comfort, this Vegan Corn and Potato Chowder is just the recipe for you! I would love the hear how this recipe turns out for you and how you served it to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Corn and Potato Chowder
Equipment
- thin mesh sieve
- food processor
Ingredients
- 1 package silken tofu the kind you find refrigerated
- 1 yellow onion diced
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 5 tbsp vegetable broth
- 3 cups vegetable broth
- 5-6 small gold potatoes chopped into small pieces
- 1 cup frozen corn kernels
- 1 tsp salt to taste
- dash of pepper to taste
Instructions
- Remove the tofu from the package and place in a fine mesh sieve with a heavy plate over it to drain for 25-30 minutes.
- While the tofu is draining, heat the oil in a medium-large pot over medium low heat.
- Add the onions and cook until they are translucent. Stir frequently to prevent any browning. If the pan is sizzling a lot, turn down the heat to prevent any browning.
- Once the onions have become translucent (it may take a while), add the flour and mix until the onions are well coated. Then add the 5 tbsp of vegetable broth and mix until the flour is mixed in evenly with the broth.
- Add the rest of the broth into the pot 1 cup at a time, stirring between each addition so that the mixture looks evenly mixed.
- Add the salt and pepper. Cover and bring to a boil over medium heat.
- While the soup is getting to a boil, pour the silken tofu into a food processor and run for 1-2 minutes and the tofu is thick and creamy, but smooth.
- Once the soup is boiling, add the tofu and whisk in until well combined.
- Add the potatoes and bring to a simmer over medium heat.
- Simmer for 20 minutes or until the potatoes can be easily pierced with a fork.
- Add the corn and cook for 3 minutes more.
- Serve hot with chopped green onions on top and bread to dip in (optional).
Notes
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