There’s nothing like fresh corn on the cob. Steamed, grilled, even roasted, it’s delicious. And sometimes, if you have a few extra minutes, it’s worth cutting that fresh corn off the cob and throwing it into a salad, taco, or simple summer soup.
It’s another vegan recipe day, this one is a simple corn chowder made with the freshest summer ingredients and topped with homemade vegan bacon. The creaminess comes from a squash, my ever-helpful immersion blender, and a splash of coconut milk. The vegan bacon is not so much like the real thing but the salty smoky flavor is a nice complement to the fresh, sweet corn.
Note: you can freeze the vegan bacon and it will store well for about a month (if you don’t eat it before then…)
Looking for more delicious seasonal recipes?
I'm thrilled to announce that registration is open for Harvest - a 3-week healthy seasonal program that teaches you to shop, cook, and eat to improve your health, the environment, and your community. We start on October 5, 2015.