We live in Maine, so naturally we have to eat corn chowder. Or, as it’s more commonly pronounced here, “chow-da”. Of course, clam chowder is what is traditionally served up here. This creamy dairy-free vegetable chowder is incredibly delicious and just what you need on a chilly winter day. Holding a bowl will warm up those fingers, and this toasty soup will warm your body and soul. Plus, I don’t know about you, but I love to hover over the stove on a cold winter day. Can you tell we live in a drafty old house? I am not fond of the cold and find creative pockets of heat in the house to stay cozy warm. I’m also a fan of kitchen jumping jacks for a quick warm-up and to get the blood flowing!

Once you accept winter for what it is, put on the thick warm socks and another layer of clothes; then you can enjoy the quiet, calm, and beauty of it. Snuggle up with a warm mug of tea and a hot bowl of soup, sheltered in warmth while the snow falls outside.

Soups Are For Dipping

I love dipping, it may sound strange, but bear with me. From scooping up some delicious muhammara dip on a crunchy cracker to enjoying homemade vegan spinach and artichoke dip—I love them all. The main reason why soup is one of my favorites is to dip some bread in it. But it cannot be just any old bread—a tasty homemade sourdough is the best. Runner-up is a crusty ciabatta. All soups are made for dipping, and this one is no exception. I recommend pairing this creamy dairy-free corn chowder with a slice or two of sourdough for dipping. A whole hearty warm meal, perfect for a cold day.

Family Size Recipe

Warning: this recipe will make a whole large pot of soup. At my house, I am cooking for a family of four with big, very big appetites. Plus, I always aim to make enough dinner to have leftovers the next day for myself and my spouse. I love to cook, but just not at lunchtime. Often lunch is hurried and pulling something already prepared from the fridge is the way to go. Scale back the quantities on this recipe if you have fewer mouths to feed.

Making Corn Chowder

Making corn chowder is easy. I love to make soups because they are so forgiving. I do like to get started prepping dinner early on soup night, but that is so it can simmer for longer on the stove to really develop the flavors. Prep early, and then let it sit and simmer. Zero extra effort required on my part, just longer cooking time.

Soup Base

To start, make an onion base. In a soup pot, add some olive oil and a whole onion, roughly chopped. The onion doesn’t need to be chopped small; we will blend it up later on. Cook the onion down for about 20 minutes on low, stirring occasionally. You want the onion nice and caramelized—full of flavor. Next add the garlic and cook for another minute or so.

Carefully transfer the onions and garlic to a blender. Add the miso paste and 4 cups of water to the blender. Blend the mixture on high until smooth. Do you have to do this step? Absolutely not. If you don’t mind chunky onions in your soup save yourself the hassle, just add the miso and water directly to the soup pot. Many kids, however, like the flavor of onions but have issues with the texture. I have one of those kids, so I blend. That way we can all still enjoy, the delicious flavor of onions, not to mention the health benefits. Without all the picking at food and complaining. When in doubt, blend.

Add the Goods

Leave your soup base in the blender pitcher for now. Back at the soup pot add another tablespoon of olive oil, potatoes, celery, and carrots. Cook on medium high, stirring frequently to avoid burning for about 5 minutes.

Then pour the soup base back into the soup pot. Add the kelp seaweed, bay leaf, nutritional yeast, and spike seasoning. You can break the kelp into small, bite-sized pieces with your hands. Put the lid on the soup pot, bring to a boil, and then decrease the heat to low. Let the soup simmer for 30 minutes.

Kelp What?

Kelp is a type of seaweed readily available off the coast here in Maine. You can usually find kelp or Japanese kombu, a similar type of seaweed at any natural grocery store or on Amazon. Kelp is known for adding an umami flavor to dishes, plus I love the hint of ocean it adds. A great substitute for a dish traditionally made with clams. Kelp is also highly nutritious. According to the University of Washington, kelp is a good source of natural iodine, high in vitamin C, protein, fiber, and calcium—all good things we need, especially on a vegetarian or vegan diet.

Make the Cashew Milk

Cashew milk is easy-peasy to make. Literally as simple as adding raw cashews and water to a blender and voila. As a kid, I used to love creamy, cheesy dishes—although my body never did, and I always paid the price for it. Cashew milk is by far my favorite substitute for creamy dairy sauces. It is so good that I don’t at all miss the real deal.

Soup Wrap Up

Add the cashew milk, great northern beans, and corn kernels to the pot of soup. Give everything a good stir and let the soup simmer for another 10 minutes. Squeeze in a good round of kitchen jumping jacks and soups ready!

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