Meera Sodha’s Vegan Recipe for Chipotle Oil Corn Chowder | Vegan food and drink

BBack in the mists of time (as early as the 16th century), French fishermen from Brittany came and went to Newfoundland in Canada to fish. At some point along the way, it is believed that their fish and potato stew cooked in a boiler became American chowder. Today, chowder has split into many variations; some are made with tomatoes and some without fish. My recipe borrows mostly from a New England variation made with sweet corn and is a perfect winter warmer. In it, potato provides velvet comfort, sweet corn pops with optimism, leeks and onion provide sweet and savory tang and, for a little sparkle, there’s chipotle oil. salty smoke to finish.

Smoked Chipotle Oil Sweet Corn Chowder

I think it’s a complete meal on its own, and doesn’t need anything else to go with it. I used frozen corn, but if you canned, drain a standard 198g can to get 160g of sweet corn. You will need a blender.

Preperation 15 minutes
to cook 30 minutes
Serves 4

75 ml rapeseed oilplus 2 more tablespoons
2 tablespoons dried chipotle flakes
Fine sea salt
200g frozen sweetcorn
2 leekstrimmed and thinly sliced ​​(225g net)
1 brown onionpeeled and thinly sliced
4 garlic clovespeeled and grated
500g potatopeeled and cut into 1cm cubes
2 tablespoons vegetable brothdissolved in 500 ml of water
1 can of 400ml coconut milk
1 teaspoon cider vinegaror lemon juice

First prepare the chipotle oil. Heat the oil in a medium to large saucepan until hot, add the chipotle flakes and half a teaspoon of salt, then remove from the heat. Shake, let cool slightly, then carefully pour into a heatproof bowl to cool further.

Add another tablespoon of oil to the same skillet, if needed, and bring it to high heat. When very hot, add the sweetcorn in a single layer (if possible) and let lightly char for two minutes. Stir, let sit for another two minutes, until you see a good bit of color, then pour into a medium bowl.

Add another tablespoon of oil to the pan, heat over medium heat, then add the leeks and onion and sauté for eight minutes, until soft. Add the garlic, cook for two minutes, then add the potato, broth and three-quarters teaspoon of salt, and bring to a boil. Reduce the heat and simmer gently for 10 minutes, until the potato is cooked through and the tip of a knife slips easily into it.

Return the sweetcorn to the pan (if desired, reserve a small handful to garnish the soup), add the coconut milk and vinegar, bring back to a boil, then remove from the heat.

Using an immersion blender, blend the soup for 10-15 seconds, to thicken it a bit (or pour a third to half of the soup into a blender, blend, then pour into the pot). Taste and adjust seasoning if necessary, then scoop into bowls, sprinkle over reserved corn, if using, drizzle with smoked chipotle oil and serve.

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Tanya S. Norvell