Vegan Elote Chowder
This chowder will last in your fridge for about a week, stored in an airtight container. It actually gets better two or three days in, like a stew. When reheating the chowder, it is best to heat it over a stove, for better flavour and texture.This corn chowder freezes wonderfully! Just store it in an airtight container or a vacuum-sealed bag and freeze. You can reheat straight from the freezer—on the stovetop over medium heat with the lid on the pot, or thawed in the fridge overnight, then reheated on the stovetop from its thawed state.
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Ingredients
- 500 ml Coconut Milk
- 4000 g Silken Tofu
- 1 L water more, if needed
- 1 tbsp shiitake mushroom powder or 2 mushroom bouillon cubes
- 2 bay leaves
- ¾ lbs Yukon Gold potatoes (approximately 3 to 5 small to medium-sized potatoes), peeled and cut into large chunks
- 5 ears sweet corn husks and silks removed
- 3 Poblano Peppers de-seeded and finely diced
- 2 Sweet Red Pepper de-seeded and finely diced
- 2-3 jalapeno pepper de-seeded and finely diced
- 1 Onion finely diced
- 3 cloves Garlic finely minced
- 2 tsp Monsoon Coast Adobo Seco
- 1 tbsp Turmeric
- 1 tbsp Marjoram chopped
- 1 tbsp Lemon Thyme chopped
- 2 Lime
- ¼ cup olive oil
- sea salt to taste
Garnish
- Cilantro fresh
- Scallions
Instructions
- Run a knife through the ears of the sweet corn to remove the kernels. Set one heaping cup of fresh kernels aside and leave the rest for the bulk of the chowder. Do not discard the hulled ears.5 ears sweet corn
- In a stockpot, pour in the coconut milk, a litre of water, bay leaves, shiitake mushroom powder, the hulled ears of corn, and the peeled and cut potatoes. Simmer on medium with the lid on the stockpot until the potatoes have softened, or enough so that the potatoes can easily be mashed with a fork.500 ml Coconut Milk, 1 L water, 1 tbsp shiitake mushroom powder, 2 bay leaves, ¾ lbs Yukon Gold potatoes
- Turn off the heat. Fish out the hulled ears of corn and the bay leaves and discard these. Fish out the softened potatoes and mash them with a fork or a masher. Set these mashed potatoes aside. Pour the heaping cup of fresh corn kernels and silken tofu into this coconut milk and mushroom stock base, and turn the heat on medium-low with the lid on to let the corn and tofu simmer into the stock and for the corn kernels to soften slightly.4000 g Silken Tofu
- Turn off the heat, and carefully transfer the coconut milk, mushroom, corn, and silken tofu mix into a blender, or blend carefully using your immersion blender, until the stock has visibly thickened, the silken tofu has been completely incorporated, and there are very little solid corn kernels left. Transfer the mashed potatoes into this mix and stir thoroughly to combine. Set aside.
- In another stock pot, heat up the olive oil over medium heat, and sauté the remaining corn kernels, peppers, diced onion, and minced garlic until fragrant and the onion is slightly translucent. Add in the Adobo Seco or taco seasoning, turmeric, marjoram, and thyme and continue to sauté until the herbs and spices start to impart their oils and aromas.3 Poblano Peppers, 2 Sweet Red Pepper, 1 Onion, 3 cloves Garlic, 2 tsp Monsoon Coast Adobo Seco, 1 tbsp Turmeric, 1 tbsp Marjoram, 1 tbsp Lemon Thyme, ¼ cup olive oil, 2-3 jalapeno pepper
- Carefully add in the thickened coconut, mushroom, corn, silken tofu, and potato stock and stir thoroughly to combine. If the chowder looks a little too thick, add just enough water to get the chowder to the consistency you want. Turn the heat down to medium low, then add the juice and zest of two limes. Season the chowder with sea salt to taste.2 Lime, sea salt
- Serve piping hot and garnish with chopped fresh cilantro and scallions.Cilantro, Scallions
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