Potato Chowder with Crispy Cremini 'Bacon'

This chowder is the ultimate fall comfort food. If it's too hot outside to want something as rich and creamy as this, turn a fan on high and sit in front of it. Get in the mood anyway you can!


Loaded potato chowder with chives, cheddar cheese, sweet onions and crispy cremini bacon with smoked salt.
 
Crispy Cremini Bacon
5 cremini mushrooms, thinly sliced
3 tbl extra virgin olive oil
1/4 tsp smoked salt

Preheat the oven to 400.
Toss the mushrooms with olive oil and salt, coating completely.
Roast on a parchment lined baked sheet in a single layer for 30 minutes until crispy and browned.

Potato Chowder
1 1/4 lb fingerling potatoes, thinly sliced, divided
2 cups unsweetened almond milk
3 tbl all-purpose flour
1/4 cup grated vegan cheddar cheese, plus more for garnish
1/4 cup finely minced chives, divided
1/4 cup vegan sour cream
2 tbl extra virgin olive oil
1/2 yellow onion, small dice
1 garlic clove, minced

Cook 1lb of potatoes in boiling salted water until cooked through completely. Drain, mash and set aside.
Over medium heat, add the milk and flour and whisk to combine. Once thickened, add the cheese and whisk to melt. Add the mashed potatoes and 3 tbl of chives.
Remove from the heat and add the sour cream. Taste and season with salt and pepper.
Saute the onion, garlic and remaining 1/4 lb of potatoes in olive oil with salt and pepper until the potatoes are tender with crispy edges, 10-15 minutes. Garnish on top of the soup along with chives, cheese and crumbled mushroom bacon.

Corn Chowda with Celery Root Sofrito

 A sofrito is a blend of aromatic ingredients, traditionally the base of any soup or stew, sauteed until soft and fragrant.
Sofrito is often prepared as the beginning stages of a more complex dish but here is acts as a topping and textural element to chowder.

Super creamy corn and potato chowder with a touch of coconut milk, lime, cumin and garlic topped with celery root, carrots, celery and more corn.

Corn Chowder
1 tbl coconut oil
1/2 yellow onion, small dice
1 cup diced red potato, unpeeled (about 3 small reds)
2 cups fresh or frozen corn kernels
2 garlic cloves, minced
1/2 tsp cumin
salt and pepper
1/2 cup water
1-15 oz cannellini beans, drained and rinsed
1 cup coconut milk
juice of 1/2 lime
1/2 tsp turmeric (optional, for color)

In a large soup pot, sweat the onion in olive oil until soft and translucent, 5 minutes. Add the potato, corn, garlic, cumin, salt and pepper. Cook 3 minutes more to toast the garlic. Add the water and cover, steaming until the potatoes are completely tender.
Transfer to a blender along with the beans, coconut milk, lime juice and turmeric and blend until smooth. Taste and season with salt and pepper and make the sofrito topping.

Celery Root Sofrito
3 tbl coconut oil
1/2 yellow onion, minced
1/2 cup fresh or frozen corn kernels
1/4 cup minced celery root
1 carrot, minced
1 celery stalk, minced
1 garlic clove, minced
1 tsp dried oregano
1/2 tsp paprika
salt and pepper
2 tbl minced scallions

Saute the onion, corn, celery root, carrot and celery until the vegetable start to soften, 7 minutes. Add the garlic, herbs and season with salt and pepper. Continue cooking until the celery root is tender, 15 minutes.
Spoon the sofrito in the middle of your corn chowder and garnish with scallions, cilantro oil and coconut milk.

Cilantro Oil- 1/4 cup coconut oik, 2 tbl cilantro, pinch sea salt-blended until emulsified.