This recipe is posted for my buddy Chris! I am taking your challenge seriously and looking into vegan alternatives. I am considering myself "flexitarian", meaning I am not fully vegetarian but allowing myself limited meats at this time.
15 ears yellow corn
1 1/4 cups vegan margarine
5 large onions, chopped
1 1/2 Tbsp. fresh minced thyme
3 1/3 Tbsp. Hungarian paprika
7 1/2 lbs. white potatoes, peeled and cut into bite-size cubes
3/4 cup faux bacon bits (try Bacos brand)
1 1/4 gals. faux chicken broth (try Eco Cuisine or RC Fine Foods brands)
5 cups nondairy creamer or plain-flavored soy milk
Salt and freshly ground black pepper, to taste
1 cup minced fresh chives
Cut the kernels from the ears of corn and set aside.
In a large pot over medium heat, melt the vegan margarine. Add the onion and thyme and cook about
5 minutes, or until the onion is translucent. Add the paprika and cook 1 minute longer, stirring
Add the potatoes, faux bacon bits, faux chicken broth, and reserved corn kernels. Bring to a boil,
then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are soft but still
Smash a few of the potato chunks against the side of the pot, stir, and cook for 1 or 2 minutes longer
to thicken the chowder.
Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil.
Season with the salt and pepper.
Ladle into bowls and sprinkle with the chives.
Makes 25 servings
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