Vegan Wild Rice Corn Chowder

My husband makes this really amazing Wild Rice Chowder that

used to have meat in it and we were talking one night about how we could make it Vegan and I'm proud to say that we found a way. This incredibly delicious recipe comes to you from our house to yours. 

To make it creamy we add coconut cream. You would think this would make it taste coconutty, but it really doesn't. You can't even taste the coconut and it does a great job of making it seem just as creamy as if you added regular cream. Also, to add a bit of a meaty texture we add Shitake mushrooms chopped up into small bits. The end result is a creamy and flavorful soup that is great any time of year. The recipe serves about 6 people or you have plenty for leftovers so cut in half or smaller if you just want enough for one meal. 

Ingredients:

1 Head of Cauliflower chopped into bite size pieces

4 Medium to Large Sized Carrots

1 Can of corn or a small bag of frozen corn

1 4 oz package of shiitake mushrooms

1 can of coconut cream

1 bushel of Kale

1-2 cups wild rice

4-6 cups vegetable broth

1 large yellow onion

Salt, Pepper, Thyme, Garlic, Smoked Paprika, Onion Powder, Chili Powder and any Other Spices to taste. 
Coconut Aminos or Gluten Free Tamari
Liquid Smoke
1/2 cup Wine (Optional)
1-2 Yukon Potatoes chopped (optional)
1 Red Pepper Chopped (Optional)

Directions:

Cook wild rice to specifications on the package

Pour vegetable broth into a large soup pan or crockpot

Chop onions and saute until soft in a large frying pan add to broth

Chop carrots and saute until soft in frying pan, add to broth

Chop shiitake mushrooms into small pieces, saute in 1 Tbsp coconut aminos or tamari, add a few drops of liquid smoke, and saute until soft and add to broth

Chop cauliflower into small bite size pieces, saute until soft, add to broth

Rip kale into small pieces removing the stems and add to broth

Add can of corn to broth

Add wild rice and coconut cream to broth. 

Add spices to broth to taste

Let simmer for 30 minutes

Serve Hot. We sometimes serve this with toast or Schar brand french loaf toasted in the oven. 

If using optional ingredients: Saute peppers until soft and add to broth, cook the potatoes before adding to the soup, if you decide to use wine, you will want to add it to the mushrooms or one of the other vegetables while sauteing to cook off the alcohol before adding it to the soup. This just adds a different flavor profile.