This was a rather spur-of-the-moment soup, but we really enjoyed it. I had one Field Roast Chipotle sausage left (we haven’t been able to buy them in Canada for a while, so this was the end of my freezer stash) and I felt like making a corn chowder, so I decided to make a spicy one. Then I thought of adding the jar of homemade Golden Cheesey Sauce to the pot and– voilà— a new family favorite has been born!
The Golden Cheesey Sauce is an updated version of the “Golden Sauce” from my very first cookbook, circa 1994. I’ve noticed that there are a number of new versions of this potato and carrot-based sauce going around, but it actually originated years ago in Seventh Day Adventist recipe books. I’ve made it a bit stronger-tasting than my original version. It’s great on steamed veggies, as well as in this soup.
Printable Copy (includes Cheesey Golden Sauce recipe)
BRYANNA’S CHEDDARY ROASTED CORN AND CHIPOTLE CHOWDER
Serves 6
1 large onion, chopped
4 cloves garlic, chopped
1 cup celery, sliced
1 lb yellow potatoes, diced
4 cups vegetarian broth (I like Better Than Bouillon Vegan No-Chicken Broth Paste)
3 cups frozen corn kernels
1 Field Roast Chipotle sausage, thinly-sliced (Or use 1 vegan Italian sausage and add a bit more chipotle chile to the soup.)
1 recipe Bryanna’s Golden Cheesey Sauce (See recipe below. Make this before starting the soup.)
1 canned chile chipotle in adobo sauce, chopped
Optional: a few shakes of liquid smoke
Optional: add 1 or 2 more tablespoons of nutritional yeast flakes if you want a stronger flavor.
Garnish: smoked paprika
NOTE: For a *really* creamy soup, blend another 6 oz. of tofu (leftover from the Cheesey Sauce recipe) with a little of the soup until smooth, and stir it in at the end of cooking.
Combine the chopped onion, garlic and celery. Sweat the vegetables in a non-stick pan over medium-high heat, adding a little water as needed to keep them moving. If you prefer, you can use a little olive oil. When they start to soften, cover the pan and let them steam in their own juices until soft. Alternatively, you can microwave them in a covered microwave-proof casserole or dish for about 5 minutes on High, or until soft.
Spread the corn kernels on an oiled cookie sheet and place under your oven’s broiler (about 4 inches from the heat source) and broil them until they start to char a little bit. Remove from the oven.
Combine the cooked vegetables, potato cubes, and roasted corn kernels in a soup pot along with the broth. Bring to a boil over high heat, then turn down to a simmer, cover and cook for 10 minutes.
Add the sliced sausage, chopped chipotle chile and the Golden Cheesey Sauce, along with any optionals you wish to use (taste first). Simmer a few minutes longer and serve.
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BRYANNA’S GOLDEN CHEESEY SAUCE (LOWFAT)
Yield: 2 1/2 cups
1/2 cup water (or beer for stronger, more “aged” flavor)
1 medium potato, peeled and cubed
1/2 medium carrot, peeled and cubed
1/2 medium onion, peeled and coarsely chopped
3/4 cup medium-firm tofu (or use 1/2 box/6 oz. firm or extra-firm silken tofu)
1/3 cup nutritional yeast flakes
1-2 Tbs tahini (Optional but recommended)
1 Tbs lemon juice
1 tsp salt (OR 1 tablespoon light miso + 1/2 tsp salt)
1/2 tsp mustard powder
1/4 tsp garlic granules
NOTE: For a slightly thinner sauce, cook the vegetables in 3/4 cup liquid.
Cook the potato, carrot and onion in the water in a covered saucepan until the carrot is tender.
Combine the vegetables and cooking liquid in a blender with the remaining ingredients.
Blend until very smooth. CAUTION: Uncover the center hole of the blender lid and cover with a folded towel while blending, to prevent hot liquid from exploding!
Use as a vegan cheese sauce on vegetables, etc..
Enjoy!
