Monday, May 11, 2015
CHEDDARY VEGAN ROASTED CORN AND CHIPOTLE CHOWDER
This was a rather spur-of-the-moment soup, but we really enjoyed it. I had one Field Roast Chipotle sausage left (we haven't been able to buy them in Canada for a while, so this was the end of my freezer stash) and I felt like making a corn chowder, so I decided to make a spicy one. Then I thought of adding the jar of homemade Golden Cheesey Sauce to the pot and-- voilà-- a new family favorite has been born!
The Golden Cheesey Sauce is an updated version of the "Golden Sauce" from my very first cookbook, circa 1994. I've noticed that there are a number of new versions of this potato and carrot-based sauce going around, but it actually originated years ago in Seventh Day Adventist recipe books. I've made it a bit stronger-tasting than my original version. It's great on steamed veggies, as well as in this soup.
Printable Copy (includes Cheesey Golden Sauce recipe)
BRYANNA'S CHEDDARY ROASTED CORN AND CHIPOTLE CHOWDER
1 large onion, chopped
4 cloves garlic, chopped
1 cup celery, sliced
1 lb yellow potatoes, diced
4 cups vegetarian broth (I like Better Than Bouillon Vegan No-Chicken Broth Paste)
3 cups frozen corn kernels
1 Field Roast Chipotle sausage, thinly-sliced (Or use 1 vegan Italian sausage and add a bit more chipotle chile to the soup.)
1 recipe Bryanna's Golden Cheesey Sauce (See recipe below. Make this before starting the soup.)
1 canned chile chipotle in adobo sauce, chopped
Optional: a few shakes of liquid smoke
Optional: add 1 or 2 more tablespoons of nutritional yeast flakes if you want a stronger flavor.
Garnish: smoked paprika
NOTE: For a *really* creamy soup, blend another 6 oz. of tofu (leftover from the Cheesey Sauce recipe) with a little of the soup until smooth, and stir it in at the end of cooking.
Combine the chopped onion, garlic and celery. Sweat the vegetables in a non-stick pan over medium-high heat, adding a little water as needed to keep them moving. If you prefer, you can use a little olive oil. When they start to soften, cover the pan and let them steam in their own juices until soft. Alternatively, you can microwave them in a covered microwave-proof casserole or dish for about 5 minutes on High, or until soft.
Spread the corn kernels on an oiled cookie sheet and place under your oven's broiler (about 4 inches from the heat source) and broil them until they start to char a little bit. Remove from the oven.
Combine the cooked vegetables, potato cubes, and roasted corn kernels in a soup pot along with the broth. Bring to a boil over high heat, then turn down to a simmer, cover and cook for 10 minutes.
Add the sliced sausage, chopped chipotle chile and the Golden Cheesey Sauce, along with any optionals you wish to use (taste first). Simmer a few minutes longer and serve.
BRYANNA'S GOLDEN CHEESEY SAUCE (LOWFAT)
Yield: 2 1/2 cups
1/2 cup water (or beer for stronger, more "aged" flavor)
1 medium potato, peeled and cubed
1/2 medium carrot, peeled and cubed
1/2 medium onion, peeled and coarsely chopped
3/4 cup medium-firm tofu (or use 1/2 box/6 oz. firm or extra-firm silken tofu)
1/3 cup nutritional yeast flakes
1-2 Tbs tahini (Optional but recommended)
1 Tbs lemon juice
1 tsp salt (OR 1 tablespoon light miso + 1/2 tsp salt)
1/2 tsp mustard powder
1/4 tsp garlic granules
NOTE: For a slightly thinner sauce, cook the vegetables in 3/4 cup liquid.
Cook the potato, carrot and onion in the water in a covered saucepan until the carrot is tender.
Combine the vegetables and cooking liquid in a blender with the remaining ingredients.
Blend until very smooth. CAUTION: Uncover the center hole of the blender lid and cover with a folded towel while blending, to prevent hot liquid from exploding!
Use as a vegan cheese sauce on vegetables, etc..