SMOKY CORN CHOWDER BREAD BOWL
SERVES 4 PORTIONS
1 tsp. 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 tbsp. (15 ml) liquid aminos
1 tsp. liquid smoke
3/4 tsp. smoked paprika, plus more for garnish
1/2 tsp. onion powder
1 1/2 cups (355 ml) vegetable broth
1 cup (235 ml) unsweetened, nut- free non-dairy milk
2 cups (60 g) packed baby spinach
2 tbsp. (5 g) chiffonade-cut fresh basil, plus more for garnish
4 sourdough bread bowls (8 oz., or 225 g, each)
1/2 tsp. salt, or to taste
Freshly ground black pepper, to taste
NUTRITIONAL VALUES
Calories: 381kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 72.8g
Protein: 17.7g
Sugar: 9.4g
Sodium: 1121mg
METHOD
Warm the sunflower oil in a large pot over medium heat. Sauté the shallots and garlic in the pot for 2 to 3 minutes. Stir in the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder until evenly combined.
Bring the corn mixture to a boil with the vegetable broth and non-dairy milk. Reduce the heat to medium-low and carefully purée about half of the corn kernels with an immersion blender (so it remains slightly chunky).
Cook for 10 minutes, stirring occasionally, after bringing the soup to a simmer. Cook for another 5 minutes after adding the spinach and basil to the soup. Preheat the oven to 150°C/300°F in the meantime. Remove the tops of the bread bowl loaves and remove the bread from the centre, leaving a 1 inch (2.5 cm)-thick wall on all sides. Toast the loaves until they are golden brown.
Season the soup to taste with salt and pepper and divide it among the bread bowls. Serve immediately, garnished with smoked paprika and chiffonade-cut basil.
Bring the corn mixture to a boil with the vegetable broth and non-dairy milk. Reduce the heat to medium-low and carefully purée about half of the corn kernels with an immersion blender (so it remains slightly chunky).
Cook for 10 minutes, stirring occasionally, after bringing the soup to a simmer. Cook for another 5 minutes after adding the spinach and basil to the soup. Preheat the oven to 150°C/300°F in the meantime. Remove the tops of the bread bowl loaves and remove the bread from the centre, leaving a 1 inch (2.5 cm)-thick wall on all sides. Toast the loaves until they are golden brown.
Season the soup to taste with salt and pepper and divide it among the bread bowls. Serve immediately, garnished with smoked paprika and chiffonade-cut basil.
RECIPE NOTES
If you don't have an immersion blender, transfer half of the soup to a blender in small batches and carefully purée it with a towel over the top rather than the lid (or else you run the risk of it exploding everywhere).
