This time of year sometimes feels like a sad love story. It is still strongly summertime, the time for warmth and abandon, but you know that Fall, taskmaster, is knocking at the door with its obligations, patiently waiting to escort you toward the desolation of winter.
I know. I know.
It’s still the beginning of August and, perhaps, too early to be bringing up desolation. As much as I try to stay in this moment, though, something always shifts in me and starts up with the melancholy. The longing.
At this time the greenmarket is simultaneously at its most abundant, fragrant and flowering. The sunflowers are glorious. The peaches and plums taste succulent and leak their juice all over your hands. The heady scent of tomatoes can lure you from two blocks away, and when you hold them, they are warm and tender to the touch.
And the corn is like candy.
Because we have so many dear Yummies and friends who have dairy allergies or are vegan, it felt like some of that love that I feel this season needed to be channeled into a vegan corn chowder. The white beans add creaminess while lending a boost of protein and substance to the dish.
If you happen to have a large freezer, you might want to throw in a few corn cobs for making the stock. That way, this chowder can sustain you well into autumn when the fresh corn is no longer available and you need something to remind you of the sweetest part of the summer.
Vegan Corn Chowder
- one recipe of basic vegetable stock
- 2 T. olive oil
- a large pinch of salt and black pepper, to taste
- one large yellow or white onion, finely chopped
- 2 stalks of celery, finely chopped
- 2 carrots, scrubbed or peeled and finely chopped
- 2 cloves of garlic, minced
- a bay leaf
- one small tomato, chopped
- 4 ears of corn, cut off the cob and with the cobs reserved for the vegetable stock
- 1 1/2 cups cooked white beans (cannellini beans are pefect) here
- one recipe of Vegetable Stock + the four reserved corn cobs
- a handful of parsley leaves, chopped
- Follow the recipe for making veggie stock, and add the corn cobs at the point when you add the water. It will infuse a creaminess and the lovely flavor of the corn to your finished soup. If you just cannot make your own stock, heat up the stock you bought with the corn cobs and let it simmer for at least 15 minutes.
- Together: In preparation for the time that Big Person will have to spend at the stove, encourage your Yummy to help you. For instance, mini-chefs of every age can help shuck the corn. Spread out newspapers or a tablecloth or just head outside to shuck all the corn. Help them pull the hairs (the silk) off as well. If you have an older mini-chef (5 and up), you can guide them in using a plastic lettuce knife to cut the corn from the cob or chop the tomato and parsley.
- Big Person: Heat the olive oil in a large, heavy bottomed pan over medium-low heat. Add the onions, carrots, and celery and saute for several minutes till the onions turn translucent. Add the garlic and a pinch of salt and cook, stirring, another minute. Throw in the bay leaf and the tomato and cook one more minute. Now add the stock and the corn and bring the stock up to a rolling boil. Turn the heat down to a simmer, add the white beans, and cook for about 20 minutes, partially covered.
- Pull out the bay leaf and discard it. At this point you can puree about 1/3 of the chowder for a creamier texture or keep it as is. It’s really a matter of preference. Check the salt and add the pepper.
- Together Again: Ladle the soup into serving bowls and have your mini-chef sprinkle some chopped parsley on top.
