Chowder vegan gluten free
Corn Chowder (vegan, gluten free)
Prep Time
30 mins
Cook Time
45 mins
Smoked Veggie Broth
5 hrs
Total Time
1 hr 15 mins
 

This creamy chowder is the perfect meal, appetizer, snack or side dish.

Servings: 1 cup
Calories: 110 kcal
Author: Ken Driscoll (@maykenadifference)
Ingredients
Chowder
  • 4 cups Vegetable broth low sodium, or see recipe below
  • 3 cups Cauliflower chopped, organic
  • 1.5 cups Corn kernals charred, organic
  • 1.5 cups Russet Potatoes diced, skin on, organic
  • 1 cup Yellow onion diced
  • 1/2 cup Poblano pepper charred, diced with skin, seed and stem removed
  • 2 tbs Olive or avocado oil
Smoked Vegetable Broth
  • 1 pound Carrots organic
  • 1 pack Celery hearts organic
  • 2 large Yellow onions
  • 1 bunch Radishes organic
  • 1 large Turnip organic
  • 4 EA Red peppers organic
  • 1 bunch Parsley fresh, organic
  • 1 bunch Rosemary fresh, organic
  • 1 gallon Water
Instructions
Chowder
  1. In a sauce pan, bring water to a boil and cook the potatoes until tender. Strain and set aside.

  2. In a separate pan, saute the onions until tender.  Add the poblano pepper and corn kernels, cook until caramelized. Once done, set aside.

  3. Using a 2 quart sauce pan, simmer the cauliflower in vegetable broth until soft.  Carefully remove the cauliflower from the broth and place in a blender.  Be sure to reserve the broth.

  4. Add 2/3 of the broth into the blender with the cauliflower and pulse until a puree is formed. Add the oil and pulse until mixed.  Add the rest of the broth and pulse until creamy.

  5. Combine the creamy base and the veggies and season with salt and pepper to taste.

Smoked Vegetable Broth
  1. Halve the onions and turnips.  Place all of the veggies on a sheet tray and smoke for 30 to 50 minutes.

  2. Place smoked veggies, herbs and 1 gallon of water into a stockpot.  Bring to a boil and then lower heat to simmer.  Let simmer for 4 hours.

  3. Strain and season to taste with salt and pepper