Creamy Vegan Corn Chowder with Sun Milk | Plantivores | Gluten-free
A while back I tasted a new kind of plant milk: Sun Milk made by a company in Boulder, Colorado called, what else, Boulder Sun. I tasted it at VegFest Colorado and liked it so much I bought several containers of it on the spot.
What I liked about it was the following:
- It was delicious, thick and creamy
- It contains only 4 ingredients (Organic Sunflower seeds, Sunflower Seed Lecithin, Filtered water, a pinch of Himalayan Sea Salt)
- It is made out of sunflower seeds which gives it an amazing nutritional profile with over 15 naturally occurring vitamins and minerals
- It is easy on the environment because sunflowers require up to 70% less water to grow than almonds and can be grown all over the world
- It is the ONLY sunflower seed milk on the market
- It contains 4g of fiber, 7g of protein and NO SUGAR, per 8oz
- It is soy free, dairy free, nut free, gluten free, paleo, kosher
I wanted to make something with it to see if it held up as well in a recipe as it does just drinking it plain. I decided on this Creamy Vegan Corn Chowder because I liked giving it an additional protein boost with the Sun Milk. I also had what turned out to be the last fresh corn of the season.
This recipe for Creamy Vegan Corn Chowder combines two of my favorite things: sweet corn and hot soup on a cold day.
The soup becomes velvety from the potatoes, the Sun Milk, and from blending half of the ingredients. While I like a thicker chowder, I always like having something to chew in my soup (or my ice cream! I can’t eat ice cream without stuff in it—chocolate chips, nuts, etc. Anyone else??), so I reserve some of the ingredients to stir in at the end.
The Creamy Vegan Corn Chowder with Sun Milk comes together pretty quickly and is fairly forgiving. Don’t have time to steam the potatoes? Fine, nuke ‘em in the microwave until soft. No time to saute the veggies? Fine, just throw ‘em in the high speed blender, no problem.
If you don’t have fresh corn, use frozen. I don’t recommend using canned corn because it can be mushy and you want some firmness to it.
If you can’t get Sun Milk (because at the moment it’s only available in Colorado), use another plant milk such as soy or coconut. Almond milk and rice milk may not be thick enough to make this soup creamy enough but if you try it, leave a comment below and let me know how it goes.
Meal Options
Serve this Cream Vegan Corn Chowder with Sun Milk with the following options for a complete meal:
- Thai Tofu Pockets
- Savory Tofu Quiche
- Steamed broccoli and a hunk of crusty bread (Kim and Jake’s Gluten-Free Peasant Bread anyone?)
- A big salad
If you make this Creamy Vegan Corn Chowder with Sun Milk, please take a picture of it and tag it with #theplantivores on Instagram. I love seeing what you all come up with! I also love seeing when you pin and comment on my posts.
I hope you enjoy this soup as much as my family and I did!
Print
Creamy Vegan Corn Chowder with Sun Milk
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Diet: Gluten Free
Description
This Creamy Vegan Corn Chowder with Sun Milk has a layered flavor, rich creaminess and chunks of goodness. Great when you need some comfort food on a cold or warm day.
Ingredients
- 2 cups potatoes cut into 1” chunks (I leave the skins on but you can peel them if you like)
- 4 cups fresh corn kernels (or frozen corn that’s been defrosted). Canned corn isn’t recommended.
- 1 small onion diced
- 1 cup veggie broth
- 1 red pepper diced
- 5 garlic cloves
- 1 Tbs sherry vinegar
- 2 Tbs lime juice
- 12 ounces Sun Milk (or any plant milk of your choice)
- ½ tsp smoked paprika
- ¾ tsp Herbamare (or sea salt)
- ½ tsp chili powder
- Chopped cilantro for garnish
Instructions
- Steam or boil the potatoes until soft (either on the stove top or microwave).
- In a frying pan, sauté the onion until soft
- Add broth, 2/3 of the corn and 2/3 of the peppers to the pan and sauté until the peppers are just soft, a few minutes.
- Add the potatoes, onion, corn, pepper and broth to a high-speed blender.
- Add the garlic, sherry, smoked paprika, herbamare (or salt), lime juice, Sun Milk (or plant milk) and chili powder to the blender.
- Blend on high until smooth.
- Adjust seasonings.
- Pour into a large bowl and add the reserved corn and peppers.
- Garnish with cilantro.
- Serve hot or cold.
Notes
To add a little heat, add 1 Tbs of diced jalapenos to the blender and another 1 tsp at the end with the reserved corn and peppers.
