Smoky Corn Chowder Bread Bowl Recipe
Serves
4
Ingredients
- 1tsp sunflower oil
- 2 shallots, diced
- 1 clove garlic, minced
- 600g fresh corn kernels (or thawed frozen corn)
- 15g nutritional yeast
- 1tbsp liquid aminos
- 1tsp liquid smoke
- ¾tsp smoked paprika, plus more for garnish
- ½tsp onion powder
- 350ml vegetable broth
- 230ml unsweetened, nut-free non-dairy milk
- 60g packed baby spinach
- 2tbsp cut fresh basil, plus more for garnish
- 4 sourdough bread bowls (220g each)
- ½tsp salt, or to taste
- freshly ground black pepper, to taste
Method
In a large pot over medium heat, heat the sunflower oil. Add the shallots and garlic to the pot and sauté for 2-3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.
Add the vegetable broth and non-dairy milk to the corn mixture and bring to a boil. Reduce the heat to medium-low and carefully use a hand blender to purée about half of the corn kernels (so it remains slightly chunky).
Cover the pot, bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes.
Preheat the oven to 150°C/300°F/gas 2. Cut the tops out of the bread bowl loaves and cut the bread out of the center, leaving a roughly 2.5cm-thick wall on all sides. Bake the loaves until lightly golden.
Season the soup with salt and pepper to taste and divide it among the bread bowls. Garnish with a sprinkle of smoked paprika and cut basil and serve immediately.
Recipe courtesy of Vegan Bowl Attack! By Jackie Sobon. (Fair Winds Press, an imprint of The Quarto Group)
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