janet @ the taste space

Smoky Corn Chowder + Vegan Bowl Attack GIVEAWAY

In Book Review, Mains (Vegetarian), Soups on August 21, 2016 at 8:23 AM

Smoky Corn Chowder + Vegan Bowl Attack GIVEAWAY

It is local corn season!

This baby business has had me cooped up most of the spring and summer and it is nice to finally feel like the early hazy days have lifted somewhat. It only took 9 weeks. One problem with having a preemie is that his newborn period runs longer.  We have to wait for his corrected age for him to develop his milestones. So no, he isn’t sleeping through the night just yet. Not even close.

But, it was nice to wake up while corn season is in full force. Rob can grill the corn pretty quickly and if you have any leftover, or can spare a handful of cobs, this is a fantastic soup.

Smoky Corn Chowder + Vegan Bowl Attack GIVEAWAY

This creamy corn chowder doesn’t have a drop of cream, even of the non-dairy variety. Instead, pureed corn makes a stand-in with its liberated starchiness. Seasoned with smoked paprika and a heavy touch of liquid smoke, it is almost like it was made with freshly grilled corn.

I photographed it here with a touch of fresh basil but ended up adding a package of frozen spinach and 2 cups of cooked chickpeas to make it a complete meal. Honestly the spinach simply made it green, as you couldn’t taste it. The chickpeas were a benign addition as well, allowing it to have a bit more substance as a main course.

Smoky Corn Chowder + Vegan Bowl Attack GIVEAWAY

This recipe comes from Jackie Sobon’s cookbook Vegan Bowl Attack!. She blogs at Vegan Yack Attack and probably familiar to most of you, as she has gorgeous photography with delicious recipes.  The cookbook is filled with recipes for vegan bowls. Whether it be something you’d expect in a bowl like a Cheezy Potato Soup, or simple main dish like Sweet Potato Eggplant Curry, she also has fun creations like a quick No-Bake Berry Cheesecake for dessert.

The “bowl” aspect of the cookbook is more of a gimmick to offer recipes that are quite versatile. As an example, there is a Tex-Mex Potato Salad which could easily be served on a plate, but I am still drawn to try to recipe! I found Allison’s Whole Bowls to be a bit more confined to a bowl architecture (protein, carb, vegetable, dressing) than this one.

As you can tell below, the photos are gorgeous and make you want to try everything. Dig in!

Vegan Bowl Attack!

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me what you like to eat in a bowl. The winner will be selected at random on September 5, 2016. Good luck!

Recipes from Vegan Bowl Attack! spotted elsewhere:

Smoky Corn Chowder Bread Bowl from Vegan Bowl Attack!

PS. I am sharing this with Meat Free Mondays.

Smoky Corn Chowder Bread Bowl
Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press

Author’s note: Chowders are among the most comforting foods out there, and corn chowders in particular have always had a special place in my heart. I also am a huge fan of carbs, so this is a recipe consisting of smoky, creamy carbs inside a bowl made of toasty carbs. Luckily, for both you and me, this recipe is not made with heavy cream and instead takes advantage of the inherent starchiness of corn to thicken it.

Nut-free • Sugar-free

1 teaspoon sunflower oil
2 shallots, diced
1 clove of garlic, minced
4 cups (616 g) fresh corn kernels (or thawed frozen corn)
1/4 cup (15 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
1 teaspoon liquid smoke
3/4 teaspoon smoked paprika, plus more for garnish
1/2 teaspoon onion powder
1 1/2 cups (355 ml) vegetable broth
1 cup (235 ml) unsweetened, nut-free nondairy milk
2 cups (60 g) packed baby spinach
2 tablespoons (5 g) chiffonade-cut fresh basil, plus more for garnish
4 sourdough bread bowls (8 ounces, or 225 g, each)
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste

1. In a large pot over medium heat, heat the sunflower oil. Add the shallots and garlic to the pot and sauté for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.

2. Add the vegetable broth and nondairy milk to the corn mixture and bring to a boil. Reduce the heat to medium-low and carefully use an immersion blender to purée about half of the corn kernels (so it remains slightly chunky).

3. Cover the pot, bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes. Meanwhile, preheat the oven to 300°F (150°C, or
gas mark 2). Cut the tops out of the bread bowl loaves and cut the bread
out of the center, leaving a roughly 1 inch (2.5 cm)-thick wall on all sides. Toast the loaves until lightly golden.

4. Season the soup with salt and pepper to taste and divide it among the bread bowls. Garnish with a sprinkle of smoked paprika and chiffonade-cut basil and serve immediately.

Yield: 4 servings

 

Note: If you do not have an immersion blender, you can transfer half of the soup to a blender in small batches and carefully purée it with a towel over the top instead of the lid (or else you run the risk of it exploding everywhere).

Contest Rules: No purchase necessary. Contest period begins Sunday, August 21 2016 and ends Monday, September 5, 2016. For American and Canadian residents only. Approximate retail value US$22.99. Enter by writing a comment answering the prompt for a chance to win.  Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.

  1. I love breakfast in a bowl. I include fruit, overnight oats, flax seed and homemade soy yogurt. Yummy!

  2. I love my lunches in a bowl – a bowl filled with steamed greens, grains (brown rice / quinoa), beans, and topped with hot sauce!

  3. Most of my dinners are composed in bowls. I stir fry whatever greens and random vegetables I have in my crisper, lightly fry or scramble an egg, and top with random fresh herbs and condiments (grainy mustard, fancy vinegar, harissa, curry paste, salsa). It’s the same basic formula, but each time I make it it’s a little different and very satisfying.

  4. Sounds like a great cookbook; thanks for hosting the giveaway. I like to chop salad greens, then ladle hot chili, soup, pasta sauce, or oven roasted veggies atop the greens. It gives me raw + cooked, variety of textures and flavors, and even easy clean-up. What’s not to love?

  5. I like to eat pretty much everything in a bowl, so the fact that this book considers pretty much any kind of recipe to be fit for a book about bowls makes it fit perfectly with the way we do things here! Whether it is stew, pasta, a curry, or whatever, I don’t have to wonder if it’s too soupy for a plate, I just put it straight into a bowl. (The only exceptions I can think of right now are pizza and sandwiches: those we eat on a plate. Pretty much everything else goes into a bowl!)

  6. I love pasta in a bowl!

  7. I like be chia pudding !

  8. I like bowls with grains/beans/greens and some kind of yummy sauce.

  9. Honestly my very favorite thing to eat in a bowl is ice cream. :p However, I also try to incorporate fresh salads and lots of grain,bean,veg bowls.

  10. I love to make Buddha bowls. One of my favorite combos is farro, roasted sweet potatoes, greens, glazed tempeh and tahini sauce.

  11. fruit with a bit of ice cream on top. though really I eat most everything as a bowl of some sort.

  12. homemade granola with fresh cherries and coconut yogurt!

  13. I love making one bowl pasta dinners or rice bowls with veggies!

  14. I love one bowl meals!!!

  15. My favorite thing to eat in a bowl is oatmeal with toasted sesame seeds and banana, but soups definitely rank high too! This chowder sounds so perfect and summery. Thanks for the giveaway opportunity!

  16. I eat most of my meals in a bowl, but especially pasta dishes.

  17. The soup looks fantastic! The running joke at our house since going vegan is how seldom we use plates. A cookbook of bowl based meals sounds like it would be perfect here!

  18. This corn chowder looks delicious, especially served in a sourdough bowl. Yum!

  19. This look so good. I love fresh corn soups!

    I love what I call “Bunny Bowls” in my bowl to eat. Basically it’s like a Buddah bowl with veggies, grains, beans – anything I have around the house. I also have a bowl shaped like a bunny so it’s fun to have an actual bunny bowl sometimes.🙂

  20. I honestly love anything in a bowl, but especially grains topped with chicken and a pile of fresh veggies.

  21. I love vegan Pad Thai with tofu and veggies!

  22. My favorites tend to be burrito bowls. =)

  23. Vegan bowls are the best! I love including quinoa, edamame beans and tons of veggies. That corn chowder looks amazing especially with fall almost here.

  24. Ha, I love the liberated corn comment! This looks wonderful. I usually add a little coconut milk to my corn chowder but I love the idea of making it creamy without adding any cream. I love bowl food, especially soup, so this is perfect!

  25. Oh dear, I hope baby lets you sleep soon. It’s funny how I take for granted being able to sleep through the night:/
    This chowder sounds great! Good to know the spinach and chickpea aren’t totally necessary.
    I love a good bowl. We have bowls at least twice a week, typically of the burrito variety.

  26. Vegan bowls can be so much fun. I tend to get hooked on one and have it for several days in a row. I think I need to mix it up a bit. 🙂
    I’ve never tried a bread bowl…..must add that to my list of things to try!

  27. Loads of things are great in bowls! This mornings was oatmeal with walnuts, raisins, grated ginger and some agave. Best breakfast ever for a nearly Autumn morning….

  28. Love the additions you made to make it a complete meal … a true supper for the whole family. I just need to get my twins onboard with soups and stews (not quite there yet). My twins were small as well and took a bit longer to settle into the sleep routine. I hope you get some quality shut eye as time allows.

  29. This looks like one delicious and satisfying soup! The chickpeas are a perfect addition. Being busy with a newborn hasn’t kept you out of the kitchen!

  30. mmm…corn chowder….love it! I agree, you can achieve the same creaminess even without a drop of dairy or non-dairy, thanks to the starch and juiciness of the corn. It looks sooo good! My favorite thing to eat in a bowl is Greek yogurt with fruit, granola and honey drizzled on top.

  31. The chowder looks adorable in its bread bowl! To be honest, I’m happy to eat many meals from a bowl, esthetically and practically. Pastas, soups, stews, and stirfrys are most often served that way in my home.

  32. Corn chowder soup and all things soup are what I live on all fall and winter! Thanks for shari g and the giveaway!

  33. I love grilled corn, this is right up my alley! Believe it or not, I’ve never tried a corn chowder, but would like to give this one a go!

  34. […] and coriander. The chickpeas fit right into the colour palate. I blended a portion, a top from my smoky corn chowder, and it was great. Alissa topped hers with avocado, cilantro and tortilla strips. That would have […]

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