Corn sometimes gets a bad rap due to its ties to GMO and the fact that people believe this starchy grain to be high in sugar and carbs. Although corn does contain sugar, it does not cause a surge in blood sugar, and is a low to medium glycemic food contrary to popular belief. Corn has a healthy dose of potassium and is a healthy carb that doesn’t need to be avoided. To get the most out of your corn in terms of taste and nutrients, stick to organic corn to avoid the possibility of consuming GMOs and limit corn consumption to months when the grocery store can source is from a local farm. In general, I try to eat locally grown produce because it tends to be more nutrient-dense than produce that is out of season and flown to your area. Not to mention, fresh/local produce is far superior in taste, smell, and texture and makes your recipes tastier!!
This corn chowder is one of my favorite things to make during the summer months when local corn is readily available. I have been making this recipe for over 25 years and it’s still one of my summertime favorites. The saffron in this recipe is everything!!! While this precious spice might be a bit pricey, it really makes this recipe rich and flavorful; don’t skip it if possible!
- 2 tablespoon vegan butter
- 1 tablespoon avocado oil
- 7 cups of fresh corn kernels
- 4 cups diced Yukon gold potatoes
- 1 white or yellow onion, chopped
- 3 garlic cloves; minced
- 3 Cups of vegetarian broth (favorite brand Imagine Foods No Chicken Broth)
- 1 can of coconut milk
- ½ teaspoon cayenne pepper
- 2 teaspoon salt
- 1 teaspoon nutmeg
- 4 to 5 threads of saffron
- Optional Toppings: chopped chives, vegan parmesan, vegan sour cream.
1. Melt the butter and avocado oil in a large pot over medium heat. Add the garlic and onions and sauté for 3 to 5 minutes or until translucent.
2. Add the corn and the potatoes and sauté for 5 minutes.
3. Add the vegetable stock, coconut milk, saffron, salt, cayenne pepper and nutmeg. Simmer for about 30 minutes or until the potatoes are tender.
4. Optional: If you want your chowder to be creamier, take half of the soup and puree it in a blender. Return the puree to the rest of the chowder in the pot and stir. I personally have gotten away from doing this step; I used to, but I have found that my family prefers leaving it intact. Feel free to give this a try if it appeals to you.
5. Garnish with chives and serve with some vegan parmesan or sour cream (optional).