This satisfying dish gets rave reviews from vegans and omnivores alike. It makes a satisfying fall soup you can enjoy with a hunk of hearty whole grain bread, a sandwich, or a nice green salad.

You'll prepare this recipe in two steps. First, you'll want to make your own creamed corn. (Canned creamed corn will work, but it tastes so much better when you make your own from scratch.) This recipe will actually make slightly more creamed corn than you'll need for the soup. You can add the extra creamed corn for a creamier soup, or reserve it, and enjoy it later on its own.

Creamed Corn

Ingredients:

1/2 large onion, finely chopped

2 Tbs Earth Balance Buttery Spread

8 ears of corn, husks and silk removed or 4 cups of sweet frozen corn thawed

1/2 cup water

2 tsp evaporated cane crystals

1/8 tsp nutmeg

1/2 cup heavy cream substitute (Mix 1/2 block of silken tofu with 1/2 cup of plain soy milk. Blend together in blender until thick and creamy and no lumps remain.)

salt and pepper

Preparation:

Using a sharp knife, stand a corn cob upright, and use downward strokes to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining corn pulp. Set aside.

In a large saucepan, melt 1 tablespoon of the Earth Balance over medium heat. Add the chopped onions, and cook 2-3 minutes, until onions are translucent. Add the corn to the onions, then add the water and remaining 1 tablespoon of Earth Balance. Bring to a simmer, reduce heat, cover, and cook for 10-15 minutes, until the corn is tender.

Add the evaporated cane crystals, nutmeg, and cream to corn. Cook uncovered for 5 minutes longer, stirring occasionally. Add salt and pepper to taste.

Next, make the chowder.

Ingredients:

1 1/2 quarts water

2 cups potatoes, cubed

1/4 cup carrot, sliced into 1/4" pieces

1/4 cup celery, sliced into 1/4" pieces

1 1/2 tsp onion powder

1 1/2 tsp salt

2 1/2 cups creamed corn

1/2 tsp savory

Preparation:

Simmer all ingredients until tender. Then add the creamed corn and savory. Bring to a boil, then reduce heat to a simmer until ready to serve. Garnish with fresh parsley or celery leaves, if desired.