If you are strapped for time but still want to Wow your guests then make these Vegan Corn Chowder Shooters with Cornbread Sticks for your next party. They are super simple to make and in fact can be made up to 3 days before the event and re-heated just before serving.
Arrange these on the buffet and watch as people coo at the sight of these tiny appetizers and moan in delight once they taste them. Sweetly crunch corn bread sticks are great for dunking onto this simple silky corn chowder that bursts with yellow corn kernels. Yielding potato cubes, a confetti of red pepper, and a dusting of black pepper to finish and you are good to go! Happy holidays.
If you are an impenitent yard-saler like me then chances are you own a plethora of mis-matched tiny glasses that were too cute and cheap to resist buying and taking home. There are worse addictions.
These five.-sip corn chowder shooters will perfectly showcase your flea market finds.
Not one for shots of tequila or vodka I’m thinking of setting up a mini soup bar at my next party. I will channel my Russian ancestors and drink my guests under the table!
I’ll definitely be serving these Creamy Tomato Soup Shooters with Mini Grilled Cheese Sandwiches
Make ahead mini corn chowder shots with golden corn bread sticks for dunking.
- 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
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.
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.
Heat your oven to 350 Fahrenheit. Grease a 9X13 baking pan or line with parchment paper.
In a large cup stir together the soy milk and apple cider vinegar and leave to rest and curdle 5 minutes.
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.
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.
Bake for 30 minutes until lightly golden brown.
Remove from oven Cool completely and cut into small sticks.