There’s nothing more comforting than a big bowl of chowder for dinner. Back in my fish-eating days, I could be talked into almost anything over a bowl of clam chowder in a bread bowl. This vegan version is just as tasty (bread bowl optional) and really easy to pull together. Have it for dinner one night and then re-heat leftovers during the week. It’s filling, so add a side green salad and call it a day. Kids love it, because it looks “plain” and the taste isn’t overwhelming. And my husband, who has a strange penchant for corn, said this dished passed with flying colours.
The first time I made this dish, I left out the daiya cheese. Using nutritional yeast alone, it just didn’t have the cheesy flavour I was looking for. The recipe below is super cheesy (the carrot helps with the colour) and the pepperjack gives it a subtle spicy kick.
1 medium onion, diced
1 tsp olive oil
1 large carrot, roughly sliced
4 medium potatoes, cubed
1 head cauliflower
4 large cloves garlic
1 tbsp fresh cilantro
6 cups veggie stock
1 tsp salt
1 cup shredded pepperjack Daiya
1/4 cup nutritional yeast
2/3 cup frozen corn kernels, thawed
slices or shredded vegan cheese for topping
Pre-heat oven to 425. Cut Cauliflower into small florets and place on parchment lined baking sheet, along with cubes of potatoes, and slices of carrots. Place whole garlic cloves in between florets. Drizzle with olive oil and a pinch of sea salt and combine well with your hands. Roast for 25 minutes or until golden brown. Remove cauliflower, carrots and garlic with tongs, stir potatoes and allow to roast for an additional 10 minutes.
Meanwhile, prepare veggie stock and set to simmer.
Heat olive oil in a non-stick pan and cook onions for a few minutes. Add chopped cilantro and cook for one more minute. Add onion mixture to the broth along with salt, nutritional yeast (you may need to whisk this in to help dissolve). Once veggies are roasted, add to the soup mix and allow to simmer on low for 25 minutes. Remove from heat and allow to cool slightly.
Once cool (ish), use hand blender (or stand blender in batches) and blend until smooth. Return to pot. Add pepperjack daiya and warm up enough to allow cheese to melt into soup (about 10 minutes on low). Add corn kernels for last 5 minutes. Serve topped with some additional cheese, and enjoy!
Feeling lawless? This recipe is pretty forgiving. Veggie stock + roasted cauliflower/garlic is plenty enough for a tasty soup, if that’s all you’ve got. The potatoes add some thickness and the yeast / Daiya combo makes it cheesy. You can easily leave out the onions / cilantro and sub for another herb i.e fresh basil.
If you’re keen to eat this out of a bread bowl, try a small sourdough loaf. Cut a circle in the top and pull off the “lid”. Scoop out the bread on the inside, leaving a bowl (for heaven’s sake, don’t throw the bread away!! It’s perfect for dipping into the soup). Fill the bowl with soup and cover with the lid until ready to serve. FUN!