Costco pack of fresh corn shaved off
1-2 leeks (depending on their size)
2 pale yellow jalapeño (if you like a little heat)
5-7 potato cooked how you prep mashed potatoes (pressure cooker 2-3 min)
1-2 quarts veggie broth (depending on how thick– I like the Cadia vegetable broth)
2-4 tablespoons vegan butter
Salt and pepper to taste
3 Tablespoons dehydrated onion
2-3 Tablespoons liquid amino
A dash of liquid smoke
Small handful of banana peppers or pepperoncini in juice
Chopped leeks and shaved corn with dehydrated onion and sauté with yellow jalapeños
Take pan off heat and set aside beware of coughing due to Jalapeño heat in air lol
Prepare potatoes to the stage right before mashing and put them in the blender with cheese sauce and banana peppers and some broth blend add salt (try not to over blend and reserve a few chunks of potato for texture in soup)
Sometimes I blend in batches one really smooth and then one kind of lightly chunky so that I have a variety of texture in the soup.
Now I assemble in the large pan that we sautéed the corn and the leeks. I like the leaks to tell me that they’re bright green but cooked.
Then I put everything together and add additional vegetable broth for the right consistency. Taste and add either additional liquid amino‘s or salt pepper to preferred or desired taste sometimes the juice of a lemon. Serve and enjoy!
Really good chowder has the vegetables not overcooked and the potatoes perfectly cooked.
About that cheese sauce, so in my cheese sauce if I know that I’m gonna be using it for more Mexican dishes I add either preserved banana peppers and their juice in replace of the apple cider vinegar.
Sometimes in my cheese sauce I also will add a quarter of an onion.
In the base cheese sauce I will use kite Hill almond yogurt plain, I also use almond flour and cashews soaked in hot water, there is variety here as to what I have stocked in the pantry.