A few options for making this HUGE batch cooking version of vegan corn chowder to stock your freezer: Make it all at once in an 8 quart or larger pot, divide all your ingredients in half and make in two pots or two batches (I do two batches on two back-to-back days), or halve the recipe if 7 quarts is just way more than you’ll ever eat.
- 3 lbs. potatoes, russet or yellow
- 1 can (14 oz.) full fat coconut milk
- 9 C frozen corn
- 2 Tbsp coconut oil
- 2 large white or yellow onions
- 4 tsp minced garlic (jarred or fresh)
- 2 lbs. carrots, peeled and diced
- 1 bunch celery, leaves discarded, chopped
- 3 red bell peppers, diced (or yellow or orange)
- 4 tsp salt
- 2 Tbsp Old Bay or similar seafood seasoning
- 2 tsp paprika
- 1/2 tsp ground cumin
- 2 can garbanzo or white beans (optional)
- Sliced scallions and hot sauce, for topping
Make the chowder base
- You’ll cook all the potatoes at once, then blend in two or more batches.
- Peel 1 1/2 pounds of the potatoes and place in a large pot. Cover by a couple inches with water, using at least 10 cups of water. Bring to a boil, then continue gently boiling until potatoes are very tender when pierced with a fork, about 15 minutes. Turn off heat but DO NOT DRAIN.
- Repeat twice if using an 8 cup blender: Place half the potatoes in the blender, add 3 cups of the hot cooking water, half the can of coconut milk, and 2 cups of frozen corn kernels. Blend until smooth.
- Pour the first batch into containers you’ll use to freeze the final soup, then blend and store the next batch the same way. Refrigerate chowder base if not assembling the soup immediately.
Cook the soup
- As a reminder, do this in an eight quart or larger pot, or in two separate batches in a smaller (4 quart or larger) pot.
- Peel and dice remaining 1 1/2 pounds of potatoes.
If making in two batches, repeat twice:
- Heat 1 Tbsp coconut oil over medium heat. Add half of: diced potatoes, onion, garlic, carrots, celery, and bell peppers. Cook 5 minutes, stirring occasionally, until beginning to soften. Add 2 tsp salt, 1 Tbsp Old Bay, 1 tsp paprika, and 1/4 tsp cumin, and cook another five minutes, stirring often.
- Add 2 1/2 C frozen corn and half of chowder based (two quarts). Adjust heat to medium low, partially cover, and simmer gently until potatoes and carrots are tender, 20 to 25 minutes. Stir often, and keep heat only as high as needed to just maintain a simmer, or the chowder base can burn on the bottom of the pot (if this happens, don’t scrape it into the soup, just let it sit at the bottom).
- Remove from heat and season to taste with salt and pepper. Serve warm or portion into freezer friendly containers, refrigerate or cool to room temp, then freeze until needed. Keeps about 4 days in the fridge and several months in the freezer.