Creamy Corn Soup (vegan)

Something nice, hot, and not too complicated for a rainy week. This used up the last of the summer season fresh corn. It seems to be missing something. Maybe I need to mix in some tapioca starch and make it thicker. I also used seven ears of fresh corn in this batch and three instead of two cups of vegetable broth.

TheFoodeningBlog - corn soup?

Note: you can make celery salt by grinding equal portions of celery seed and kosher salt together in a coffee or nut grinder. You'd have celery seed on hand if you like making pickles.

Yield: 2 quarts

Ingredients

2 c vegetable broth
1 can coconut milk (Trader Joe's brand)
2 celery ribs, diced
1 large red bell pepper, diced
3 garlic cloves, minced
4-7 fresh ears of corn, husked
1 tbsp white vinegar
1/2 tsp smoked paprika
1/2 tsp celery salt

Directions

1. Husk the corn. Or is that shuck? At any rate. Remove the corn's leaves and corn silk from the corn cob. Take a sharp knife (serrated works best) and cut the fresh kernels from the cob. 

2. Put everything into the pot and cook on a low-medium heat for an hour, or until the vegetables are soft.

3. If you want some texture, remove a cup of whatever is in the pot and set it aside. Turn off the heat when using an immersion blender to puree the soup.

4. Serve hot.

Corn Chowder

What started out as a vegan recipe, turned into one not so vegan friendly. I don't usually stock vegetable broth since it's mostly just vegetables laced with onions that have been boiled in salt water for a period of time. Instead, I used beef bouillon as the broth base.

The Foodening Blog: Corn Chowder

Serves: 4-6

Ingredients

2 c vegetable or beef broth
1 lb organic cut corn, frozen or fresh
One 14-oz can of organic coconut milk
3 organic celery ribs, diced
1 yukon gold potato, diced
1 red bell pepper, diced
3 garlic cloves, chopped
1-2 tbsp olive oil or unsalted butter
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp celery seed

Quick beef broth:

2 tsp Better than Bouillon Organic Beef Base + 2 c hot water

Directions

In a medium stockpot, melt butter or olive oil over medium-high heat. Add garlic, celery, spices, and salt. Stir until the garlic has started to brown. 

Add the bell pepper, corn, potato and broth. Let this cook until the potatoes are fork tender, about 10 minutes.

Last, add the coconut milk. This might take some serious spooning as it is winter and coconut fat is solid at room temperature.

At this point you could reserved a cup of the vegetables. Use an immersion blender to turn the soup into a chunky chowder. And then, put the reserved vegetables back in.

Serve hot.

Garnish: fresh ground black pepper and/or minced chives