From the kitchen
Vegan Corn Chowder
The natural sweetness of oat milk mirrors the sweet profile of fresh summer corn, making this one of the more intuitive savory applications in the whole collection.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 2 cups Oat Milk
- 4 cups Fresh or Frozen Corn Kernels
- 1 Onion, diced
- 1 Russet Potato, diced
- 2 cups Vegetable Broth
- 2 tbsp Olive Oil
- 1 tsp Smoked Paprika
Method
- Heat olive oil in a pot and sauté the onion until softened, about 5 minutes.
- Add the diced potato, smoked paprika, and vegetable broth, and simmer for 12 minutes until the potato is tender.
- Add the corn kernels and simmer 5 more minutes.
- Purée about a third of the mixture and return it to the pot for natural thickening.
- Pull off the heat and stir in the oat milk to finish.
Kitchen note
Puréeing only part of the chowder gives you body without losing whole kernels of corn, which is where most of this dish's sweetness actually lives.
Culinary Library
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