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Corn Chowder and Pickled Onion Grilled Cheese (Vegan)

By
Natalie Cooks Plants
San Francisco
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4 Servings
40 min
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Prep ahead: Pickled Red Onion
EasyKid FriendlyQuickPrep AheadGood for LeftoversWeeknight DinnerUnder 1 hourAmericanVeganPlant BasedLow SugarHealthySoy-FreeNut-FreeDairy-FreeWeeknightFor FourDinner

This corn chowder is super creamy, with a ton of flavor, and a kick of heat. It is delicious made in the summer when corn is in season and super sweet and also perfect for a cold winter day using frozen corn. This soup is a staple for our family for busy week nights in the colder months. It's absolutely perfect when paired with a grilled cheese stuffed with pickled red onion. The pickled red onion is obviously optional but it's everyone's favorite part in my household so I highly recommend the slightly more effort to prepare.

Special Equipment

Large Pot
Immersion Blender
Fry Pan

Ingredients

For the Pickled Red Onion
1
tablespoon
cane sugar
I also like to use coconut sugar but white cane sugar also works well and makes a nicer color
1
teaspoon
salt
1
cup
boiling water
1
red onion
1 large or 2 small
1/2
cup
white vinegar
You can really use any vinegar here. I prefer white wine, but distilled white vinegar (also used for cleaning), apple cider vinegar, etc, will work well.
For the Soup
3
celery
stocks
1
yellow onion
I use white or yellow.
1
red bell pepper
1
tablespoon
extra virgin olive oil
4
cloves
garlic
1
teaspoon
smoked paprika
1
teaspoon
garlic powder
1/2
teaspoon
salt
1/2
teaspoon
hot sauce
You can use sriracha, harissa paste, or any hot sauce of your choice. You can also use 1/4 tsp red chili flakes instead.
3
yukon gold potatoes
1
tablespoon
vegetable broth
You can find this at most grocery stores in the US. It comes in a small jar and is a thick paste that you mix with water to create a vegetable broth. I always tell people this is my secret to delicious soups. It makes the best ever vegetable broth and I never use anything else in my house. If you can't find Better Than Bouillon Vegetable Base near you, then you can substitute the Base and 4 cups of water for 4 cups of any vegetable stock.
4
cups
water
1
can
canned unsweetened coconut milk
I prefer using a full fat coconut milk for the creamiest taste, but light coconut milk will still make a delicious soup.
10
ounces
frozen corn
This is a typically size for a bag of frozen corn. If your bag is 12 or even 16 oz that will work fine.
For the Grilled Cheese
4
slices
sourdough bread
1/2
cup
vegan shredded mozzarella
I prefer Field Roast brand Chao Original shredded cheese, but most brands out there now create a vegan cheese that will melt well.
1/2
cup
pickled red onion
from the recipe above

Directions

Making the Picked Red Onion
Step 1

If you have time, make your pickled red onion the night before making your soup, or at least 1 hour before.

Step 2

Add the sugar, salt and boiling water to a glass jar and stir to combine. Let the mixture sit for a couple of minutes so the sugar and salt fully dissolves. While you wait, slice your red onion.

Step 3

Slice your red onion into very thin strips, about 1/8th of an inch thick. See video for what it should look like.

Step 4

Add the vinegar and red onion slices to the jar.

Step 5

Push the red onion down to that it is compact and all the onion is submerged in the liquid.

Step 6

Let sit on the counter for an hour and then use as desired or move to the fridge for storage. I prefer to let the onions sit in the fridge overnight before using as they become more flavorful the longer they sit.

Making the Soup
Step 1

Fine dice your carrots, onion, and bell pepper. Mince your garlic, set aside. Chop your potatoes into small, 1/2 inch cubes and set aside.

Step 2

Heat a large pot over medium heat. Once hot, add the olive oil, heat for a minute and then add the carrots, onions, and bell pepper. Stir to combine and let cook, stirring occasionally, until softened (about 5 minutes).

Step 3

Add the minced garlic, smoked paprika, garlic powder, salt, and hot sauce to the pot and stir to coat the vegetable. Cook until the spices are aromatic and the mixture dries out a little (about 2 minutes). Stir constantly so the spices don't burn.

Step 4

Add the potatoes, bag of frozen corn, Better Than Bouillon paste, and water to the pot. Stir to combine.

Step 5

Bring the pot to a boil, stir to ensure the vegetable paste is dissolved. Then bring the pot to a low boil and let cook until the carrots and potatoes are soft when pierced with a fork (15-20 minutes).

Step 6

While the soup is cooking prepare the grilled cheeses.

Step 7

Add the can of coconut milk and blend the soup using an immersion blender or stand blender. I prefer to use an immersion blender so that the soup is not completely smooth but still slightly chunky. If you use a blender you should pulse so that you maintain some texture and you may need to blend in 2 batches depending on the size of your blender.

Making the Grilled Cheese
Step 1

Heat a large fry pan over medium heat.

Step 2

Add two slices of bread to the pan and top each with a layer of shredded vegan cheese, pickled red onion, more vegan cheese and another slice of bread.

Step 3

Put a lid on the fry pan and let the grilled cheese cook for about 5 minutes or until the bottom is golden brown and the vegan cheese is almost melted. I find that the lid is needed to ensure the vegan cheese fully melts.

Step 4

Flip the grilled cheese over, put the lid back on, and cook for another 3-5 minutes until golden brown on both sides. Turn the heat off or turn to very low to keep the grilled cheese warm until the soup is done.