There are so many things to be sad about at the end of summer, but the late-season harvest is decidedly not one of them. It’s ...

Blend until you have a rich cashew cream, about 2 minutes. Transfer the cream to a bowl and wipe out the blender. 2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery ...

Food & Drink Life Pacific NW Magazine How to make surprisingly excellent vegan corn chowder — with help from Communion’s Kristi Brown June 21, 2022 at 7:00 am Updated June 22, 2022 at 10:24 am ...

If you’ve been wondering how to cook with poblano peppers, how to roast and freeze poblano peppers, or what to make with ...

Brown’s vegan corn chowder is so good that everybody wanted to eat it, so at Communion they had to make it sometimes 20 gallons at a time, and she got sick of it, and she says she might never ...

Also, the chowder is vegetarian and gluten-free and can be adapted to be vegan if the cream is replaced with a little coconut or cashew milk; either would be delicious. Ingredients 3 fresh corn cobs ...

Mist the corn with additional olive oil cooking spray, then roast, stirring occasionally, for 20 to 25 minutes, or until lightly browned in spots. Meanwhile, in a large skillet over medium heat ...

Add the reserved garlic pieces, 1 bag of the corn, the coconut milk, pepper flakes, salt, black pepper and ginger. Bring back to a simmer, and simmer until the flavors blend, 5-8 minutes.

SEATTLE - Corn chowder does not sound like a thrill. A ubiquitous vegetable plus a soup intended to make use of any kind of ubiquitous stuff using also-ubiquitous milk and/or cream, plus other ...