Join our KindChefs to make Vegan Corn Chowder (based on this recipe from A Couple Cooks.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Vegan Corn Chowder
Ingredients
- 1 ½ cup unsalted raw cashews
- 3 large yellow onions
- 9 ribs celery
- 6 carrots
- 6 medium garlic cloves
- 6 pounds (18 medium) russet potatoes
- 18 ears corn, enough for 9 cup corn kernels
- ½ cup olive oil
- 12 cups vegetable broth
- 6 cups water
- 6 tablespoon soy sauce (or liquid aminos)
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 ½ tablespoon kosher salt
- 1 ½ teaspoon ground black pepper
- Chopped chives, for garnish (optional)
Instructions
- Place the cashews in a bowl and cover with water; allow them to soak while preparing the recipe.
- Dice the onion and celery. Peel and dice the carrots. Place the onion, celery and carrots together in a bowl.
- Mince the garlic. Peel and dice the potatoes. Place them in a separate bowl. Cut the corn from the cob, saving the cobs to simmer in the soup.
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes. Add the corn cobs (broken into a few pieces, if necessary to fit in the pot), vegetable broth, water, soy sauce, smoked paprika, thyme, onion powder, garlic powder, 1 tablespoon of the kosher salt, and black pepper. Bring to simmer and cook until the potatoes are tender, about 10 minutes, stirring occasionally. Then remove the cobs from the soup.
- Drain the cashews. Using a glass measuring cup with spout, carefully scoop out about 12 cups of the hot soup and place it in a blender, then add the drained cashews. Blend on high for about 1 minute until smooth and creamy. Return to the soup pot, then stir in the reserved corn kernels. Cook for 5 minutes until the corn is tender. Taste and the additional ½ tablespoon salt (or more if desired). Serve warm.
OR
Corn Chowder by Delish
Ingredients
- 18 slices bacon, cut into small strips
- 3 large yellow onions, chopped
- 3 lb. russet potatoes, peeled, cut into small cubes
- 12 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 1/3 cup all-purpose flour
- 9 cups fresh or frozen corn, defrosted and drained if frozen
- 12 oz. shredded white cheddar (about 3 cups)
- 1 1/2 cups heavy cream
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons chopped chives
Instructions
- In a large pot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper-towel lined plate. Drain all but 2 tablespoons fat.
- In same pot over medium-high heat, cook onion, stirring occasionally, until translucent, 5 to 7 minutes. Add potatoes and broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
- In a small bowl, whisk milk and flour. Stir milk mixture into potato mixture. Add corn, cheese, cream, and bacon (reserving some for topping, if desired). Bring to a boil and cook until cheese is melted, 2 to 3 minutes more; season with salt and pepper.
- Divide soup among bowls. Top with chives and reserved bacon, if using.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Corn Chowder” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
