Vegan Corn Chowder and Curry Corn Soup

(The curry corn soup is a re-post from last year, but I thought I'd add these together to make it easier to find them.)

Corn Chowder with chives

 

CORN CHOWDER

1 T. olive oil

3 cloves garlic, minced

1 large onion, diced

2 ribs celery, diced

1 medium red pepper, diced

2 large potatoes, diced

3 c. vegan unsweetened milk (you can use coconut milk to change the flavor in this, too)

3 c. veggie broth

16-oz bag frozen corn

Salt and pepper to taste

 

In a large soup pot, saute garlic, onion, celery and red pepper in olive oil just until softened. Add in the potatoes, broth and season.  Let come to a boil, turn heat down and simmer until potatoes are soft.  Add in milk and corn and cook over medium until heated through. Taste and reseason as needed.  Do not boil once the milk and corn are added. Serve topped with chopped green onion or vegan sour cream.  Also good with cayenne if you like a little heat.

 

 

 

CURRY CORN SOUP

1 T. olive oil
3 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, chopped
3 1/2 c. coconut milk (I used Silk--find it with other milk)

16-ounce bag frozen corn
2 t. curry powder
¼ t. Thai red curry paste (optional, use as you like)
1 t. salt, or to taste
½ c. minced fresh cilantro

Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.

Add the coconut milk, corn, curry powder, the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding to the soup.

Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.

Top with cilantro and serve.