VEGAN CORN CHOWDER

Cold and rainy days call for a soup that reminds us of warm Summer days, like this Vegan Corn Chowder. Topped with Good Catch Foods plant-based crab cakes. These cakes are packed with flavor + 20g of protein and are the perfect addition to your favorite soup! The combination of corn chowder and crab cakes goes so well together and truly reminds you of Summer in every bite!

VEGAN CORN CHOWDER - SERVES 4

Ingredients:

3 tablespoons olive oil, divided

1 (8-ounce) package Good Catch Plant-Based Crab Cakes, New England Style

1 medium onion, diced 

2 cloves garlic, minced 

1/4 cup chopped carrots

1/4 cup chopped celery

4 small red potatoes, quartered

1 teaspoon salt

1/2 teaspoon ground black pepper 

4 cups fresh corn (4-5 ears corn)

2 cups vegetable broth

2 cups cashew or coconut milk 

2 tablespoons chopped scallions 

Preparation:

In a large saucepan over medium heat, add 1 tablespoon olive oil, onion and garlic. Sauté for a few minutes until fragrant. Add carrots, celery and potatoes. Season with salt and pepper. Cover to steam for about 5 minutes, stirring occasionally. Add corn, (reserving 1/2 cup for garnish) broth and cashew milk. Bring to a low boil, cover and reduce heat to medium low. Cook until the veggies are soft, about 10 minutes. Add 1/2 of soup to a blender and blend until creamy and smooth. Transfer soup back to saucepan and return to a simmer. Cook for 20 minutes to let thicken.

Meanwhile, add remaining 2 tablespoons olive oil to a medium skillet over medium heat. When oil is hot, add Good Catch Plant-Based Crab Cakes. Cook for about 6 minutes, turning halfway through. Set aside. 

To serve, add chowder to bowls and top with top crab cakes. Garnish with chopped scallions and remaining fresh (or lightly sauteed) corn. Salt and pepper to taste.