Deceptively simple ingredients turn into a magical, creamy vegan corn chowder that everyone will love!
Prep your corn by removing the husks. Scrape off the kernels into a bowl, scraping close to the cob. Reserve the corn cobs and discard the husks.
In a soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery with a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for another 60 seconds.
Stir in the paprika, red pepper flakes, black pepper, and diced potatoes. Cook for about 2 minutes, stirring frequently. If using, deglaze the pan by adding the cognac and stirring well, scraping around the bottom.
Add the miso if using, vegetable broth, corn kernels, and whole corn cobs (these help infuse even more corn flavor). Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the potatoes are cooked through.
Stir in the cashew milk and cook until warmed through. Season to taste with salt and pepper. Use an immersion blender to partially puree the soup, or transfer 2 cups of the soup to your food processor or blender, blend until smooth, and return to the pot. Serve hot.
Vegan Corn Chowder originally printed from https://yupitsvegan.com/vegan-corn-chowder/ June 7, 2019