Recipe: Vegan Corn Chowder

Recipe: Vegan Corn Chowder

Today is a typical cold and blustery day here in Chicago. The recipe we are sharing with you would make a great meatless menu option for days just like today. This recipe comes from one of the few Chicago vegetarian/vegan food trucks, Ste Martaen. They offer their customers a gourmet vegan cheese alternative along with other menu items.

Ste Martaen – Vegan Corn Chowder

Ingredients

  • 1/2 stick of vegan margarine
  • 1 large onion chopped
  • 4-5 small red potatoes, cubed
  • 3 thyme sprigs 2 teaspoons of salt or more to taste
  • 1/4 teaspoon of cayenne
  • 6 cups of water mixed with 1 T of Better than Bouillon (Vegan Chicken Flavor)
  • 6 cups of corn (fresh or frozen)
  • 1 cup of MimicCreme
  • Fresh Chives (optional)

Instructions

  • In a large pot over medium high heat, add the vegan margarine.
  • Once the margarine has melted, add the onions and cook until translucent.
  • Add the potatoes, salt, thyme, cayenne, stock and corn.
  • Bring to a boil and then reduce the heat to low.
  • Once everything is cooked through, turn off the heat and use an immersion blender to blend everything.
  • Turn the chowder back on to a low simmer and add a cup of the MimicCreme.
  • Taste and add more salt if needed.
  • Garnish with fresh chives and dig in.

Ste Martaen – Chicago

Twitter: @stemartaen
A gourmet vegan cheese alternative. Sharing our vegan family, business and life.
Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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