So I took a bit of a summer vacation from this blog. As it turns out, my summer was hectic, it was hot in Colorado, and although there are some delicious cold soups, I wasn't into cooking them. However, we are in September and the fall season is upon us. In other words, soup season! I need to go count to see if it is possible for me to hit my 50 soup goal by the end of the year... if I up the ante to 2/week from here on out is it doable? Will see...
I opted for a vegan corn chowder with some kick this week. Corn is a summer vegetable to me, but corn chowder (the New Englander in me so wants to type/say Chowda'...) is a decidedly cold season soup. In other words, perfect to bridge from the summer to fall.
My recipe is compliments of the Vegan YumYum cookboook (and blog-- though I'm unsure if this particular soup was ever on the blog and she's no longer a blogger). It uses fresh corn and basil (there's the summer for you), along with potatoes and soy milk for a hearty texture. The heat comes from a bit of canned chilis in adobo sauce (and honestly I used a few too many for my preference... this stuff is spicy)!
The texture isn't quite as smooth/velvety as I tend to like (perhaps b/c the fresh corn isn't actually cooked- just blended and heated?), but the flavor of the basil and corn together is excellent. Next time less heat though! Also, although I think that my corn was good, it wasn't great. With super sweet Olathe corn and less heat this would be amazing.
