Chowder is a beautiful thing, especially in the fall -- so warm and filling -- but typically it is made with butter and cream (both unwanted guests in our house).
I needed a quick, grown-up dinner last weekend while we were hosting a birthday sleepover full of thirteen-year-old boys. All my energy had already been spent on feeding these
As the boys had already eaten, I had a little more flexibility with my ingredients -- their onion, corn and coconut allergies weren't part of the equation on this night, as VintageDad and I don't suffer from these particular issues. With great excitement, I realized that I could actually cook something with corn for the two of us, and chowder popped into my head.
This recipe was a completely unplanned, hardly-measured experiment, and amazingly, it turned out really well! I sauteed a bit of onion in veggie broth to start, then added a can of mashed butternut squash that I found in the pantry for that thick chowder texture. All that was left to add was a package of frozen corn, some coconut oil to replace the butterfat, and some Old Bay seasoning to give it some zing. It worked!! (I'm always surprised when that happens.)
VintageDad and I were thrilled to sit quietly just the two of us, while the beeps and pings of the latest popular video game drifted up from the basement where all the boys were
Vegan Corn Chowder with Butternut Squash
1 small onion
2 1/2 cups vegetable broth
1 can mashed butternut squash
1 package frozen corn
1 tsp Old Bay seasoning
2 Tbsp coconut oil
Dice the onion and soften in a few tablespoons of broth, about 3 minutes. Add the rest of the broth, and the rest of the ingredients, and heat through, about 10 minutes. Enjoy (with or without teenage boys in your cellar!)
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