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Vegan Corn Chowder Shooters with Corn Bread Sticks, Gluten Free
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Corn Chowder Shooters with Cornbread Sticks, Vegan, Gluten Free.jpg Vegan Corn Chowder Shooters with Cornbread Sticks,, Gluten Free.jpg 2

Vegan Corn Chowder Shooters with Corn Bread Sticks, Gluten Free

Make ahead mini corn chowder shots with golden corn bread sticks for dunking. 

Course Appetizer
Cuisine American
Keyword Make Ahead, Soup, Sweet corn
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 people

Ingredients

Corn Chowder

  • 4 tbsp vegan butter
  • 5 cups frozen or fresh corn cut off the cob
  • a large yellow onion 1/2 inch diced
  • 1 red bell pepper 1/2 inch diced
  • 1 pound small yellow potatoes 1/2 inch diced
  • 2 1/2 cups veggie broth
  • 2 1/2 cups soy milk unsweetened
  • 1 tbsp finely minced fresh herbs I love to use a mix of sage and thyme but dill is also lovely.
  • salt and pepper to taste

Corn Bread Sticks

Instructions

Corn Chowder

  1. Melt the butter in a large pot over medium heat, add your onion and sauté until the onion is translucent.  Now place the rest of the chowder ingredients into the pot and simmer, stirring occasionally until the potatoes are fork tender, about 25 minutes. 

  2. Carefully ladle out half of the chowder and puree in a blender in batches. Be very careful blending hot liquids in a blender. Process until completely smooth and return to the pot and stir to combine. Now you can refrigerate the soup until ready to re-heat and serve. 

Cornbread Sticks

  1. Heat your oven to 350 Fahrenheit. Grease a 9X13 baking pan or line with parchment paper. 

  2. In a large cup stir together the soy milk and apple cider vinegar and leave to rest and curdle 5 minutes. 

  3. Place the dry ingredients into a large bowl and whisk to combine.

    Stir the maple syrup and oil inso the soy milk mixture and give it a good stir. 

  4. Pour your liquid ingredients into the dry and stir well. 

    Scrape your batter into the prepared baking pan and smooth out the top with a spatula.

  5. Bake for 30 minutes until lightly golden brown. 

    Remove from oven Cool completely and cut into small sticks.