Vegan Corn and Kale Chowder
 
 
Makes 8 servings
Ingredients
  • 4 ears corn, husks and silk removed
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, diced
  • 2 green onions, thinly sliced and separated into light and dark parts
  • 2 medium carrots, peeled and cut into ¼"-thick rounds
  • 2 stalks celery, cut into ¼" pieces
  • kosher salt and freshly ground black pepper, to taste
  • 5 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ¾ pound fingerling potatoes, sliced into ¼" discs
  • 2½ cups vegetable broth
  • 1 14 oz. can full-fat coconut milk
  • ¾ pound kale, ribs removed and roughly chopped
  • 1 tablespoon white wine vinegar
  • salt and pepper croutons (see notes)
Instructions
  1. Preheat oven to 450 degrees. Place corn on a baking sheet and brush with 1 tablespoon olive oil. Bake, turning occasionally, until kernels start to brown, about 30 minutes. Remove from the oven. When cool enough to handle, use a sharp knife to shave off kernels from corn cobs and set aside.
  2. Place corn cobs in a large pot. Add 3 cups water and bring to a boil. Reduce heat to medium-low, cover and simmer for 30 minutes. Remove from heat and discard corn cobs.
  3. In a large pot, heat remaining 2 tablespoons olive oil over medium heat. Add onion, light parts of green onions, carrots and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
  4. Add garlic, oregano, sage and thyme and cook until fragrant, about 1 minute.
  5. Add potatoes, vegetable broth, prepared corn broth and coconut milk and season with salt and pepper. Stir and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until potatoes are tender, about 10 minutes.
  6. Transfer about 2 cups of vegetables and liquid from pot to a medium bowl, add ½ cup corn kernels and purée until smooth; return to pot. Add remaining corn kernels, kale and white wine vinegar and simmer until kale wilts, about 2 minutes. Season with salt and pepper to taste.
  7. Serve with dark parts of green onions and croutons, if using.
Notes
To make croutons, preheat oven to 375 degrees. In a medium bowl, combine 2 cups bread cubes and 1 tablespoon olive oil. Season with salt and pepper and toss to coat. Spread in a single layer on a baking sheet and bake for 20 minutes or until golden brown and crispy, stirring halfway through. Let croutons cool completely before using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegan-corn-and-kale-chowder/