This unique non-dairy corn chowder recipe was shared with us by Levana Kirschenbaum. Levana is well known for her cooking classes and a desire to share good food. So it comes as no surprise that this recipe makes enough for large family gatherings.
Special Diet Notes: Non-Dairy Corn Chowder
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
For soy-free, non-dairy corn chowder, use a soy-free, chickpea miso.
- ⅓ cup olive oil
- 4 leeks, white parts only, sliced
- 4 ribs celery, sliced
- 2 yellow bell peppers, chopped
- 6 large garlic cloves, peeled
- 1 bunch flat parsley, stems and all
- 4 cups fresh corn kernels, from about 6 ears, cobs reserved
- 3 quarts (12 cups) water
- 2 cups dry white wine or sake
- 1 cup white miso paste, or to taste
- Good pinch saffron
- 6 bay leaves
- 1 quart (4 cups) unsweetened dairy-free milk beverage
- Good pinch nutmeg
- Pinch cayenne pepper
- Ground pepper, to taste
- Heat the oil in heavy pot over medium-low heat.
- In a food processor, coarsely grind the leeks, celery, bell peppers, garlic, and parsley.
- Add the ground mixture to the hot oil and saute until translucent, about 3 to 5 minutes..
- Add the corn kernels and saute for 5 more minutes.
- Add the water, reserved corn cobs, wine, miso, saffron, and bay leaves. Bring to boil. Reduce the heat to medium-low, cover, and cook for 30 minutes.
- Add the milk beverage, nutmeg, and cayenne, and cook for 2 to 3 minutes, or until heated through.
- Remove the corn cobs and bay leaves.
- With an immersion blender, puree about one-third of the soup, leaving the rest chunky. Season with black pepper.