SEATTLE — Corn chowder does not sound like a thrill. A ubiquitous vegetable plus a soup intended to make use of any kind of ubiquitous stuff using also-ubiquitous milk and/or cream, plus other ubiquitous vegetables ... should be fine. Not amazing, however. And, then, vegan corn chowder — not to cast aspersions on anyone’s dietary choices, but subtracting the dairy from the situation ... maybe less good.
How to Make Surprisingly Excellent Vegan Corn Chowder — With Help From Communion’s Kristi Brown
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Corn chowder is a perfect summer dish. The flavors and texture evolve with reheating. You can even serve it cold for a picnic in the shade. Ellen M. Banner/Seattle Times/TNS
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