Vegan Sonoma Meat-free recipes for the veggie-loving bon vivant

This party fave is the result of a combination of several different white bean chili recipes, actually, all originally meat-inclusive, minus the beans and plus a bunch of random stuff I added for fun, including a few special twists I like to include to make something mine (e.g., hella garlic, jalapeno, potatoes and homemade soup stock) alongside the requisite vegification. Enjoy!

By the way, please note: This is a fairly spicy chowder. If you have trouble with spicy things, I’d recommend starting with about 1/4 of the recommended jalapeño & cayenne, and then adding additional pepper to taste. Don’t say I didn’t warn you. However, if you luvah the spicy, preparing this with the maximum amount of pepper ingredients recommended puts it at about a 7 on a 1 to 10 spicy scale, IMO. So …

• 2 large onions, diced
• 2 large carrots, diced or thinly sliced
• 1 celery rib, chopped (3/4 cup)
• 2 bell peppers, red or yellow or both, chopped or diced
• 4 – 6 smallish sized potatoes, peeled and cut into 1/4-inch pieces (I use Yukon gold or red or both, though you can really use any kind of potato, and you can use more or less if you like)
• 2 fresh thyme sprigs, chopped
• 3 c. sweet corn (from about 4 ears)
• Enough olive oil to sauté the veggies (~3 tbsp or so)
• 4-5 large cloves garlic, minced
• 1 or 2 jalapeños, de-seeded & minced (don’t rub your eyes!)
• 4 c. vegetable broth (make your own, it’s easy!)
• 1 c. water
• 2 tbsp vegan cream cheese (or more, based on your preference)
• Dry thyme*
• Cayenne*
• Freshly ground sea salt*
• Freshly ground black pepper*
• Ground cloves or nutmeg*

If you’ve never cut fresh corn from the cob, view this tutorial. If you are intimidated, however, please feel free to use canned or frozen corn. It won’t have quite the same freshness, but it will still be delicious, so don’t you worry. Anyhoo …

In a large pan, sear the corn for a few minutes, until it begins to brown slightly. Set aside.

Heat olive oil in a Dutch oven (or big stock pot) on medium to medium high heat.

Saute the garlic, onion, peppers, celery until soft, about 5-7 minutes. Add water, vegetable broth, carrot, potato, fresh thyme & cayenne and bring to a simmer. Allow to cook for 20 – 25 minutes.

Stir in the cream cheese & corn, gently whisking until well combined. Allow to cook for another 10 – 20 minutes or so. Add the salt, pepper, dried thyme & nutmeg. You can also add more cayenne & more cream cheese to taste, if desired.

Notes

A very loose & general guide to spice quantities:

• Around a small handful of salt & pepper
• More dry thyme than you would expect (6 – 10 shakes of the jar)
• A few shakes of the clove or nutmeg (around a teaspoon maybe)
• Around 1 teaspoon of cayenne