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