Midsummer corn chowder with basil, tomato and fennel from Veganomicon: The Ultimate Vegan Cookbook (page 144) by Isa Chandra Moskowitz and Terry Hope Romero

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Notes about this recipe

  • lorloff on November 05, 2020

    Isa and Terry do it again! This is a wonderful soup worth all the effort. You need to make a stock out of the cobs and then make the soup. While the stock was cooking I was able to prepare all of the rest of the vegetables for the soup. I was able to make a terrific soup without having to cool the stock before making the soup. I put the stock except the corn cobs through a foley’s food mill and then added all of the stock into the soup. Highly recommended.

  • lorloff on November 02, 2020

    Delicious soup. This was really great. This vegan approach to chowder relying on potatoes worked very well. The fresh tomatoes and basil at the end was perfect. Lifting the dish from great to sublime. Will make again. Even the family members who are generally not crazy about vegan dishes loved it. Will make again. This is a multi step recipe with lots of chopping but very worth it.

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