By Bethany Jean Clement
From The Seattle Times
 
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 ubiquitous vegetables … should be fine. Not amazing, however. And, then, vegan corn chowder — not to cast aspersions on anyone’s dietary choices, but subtracting the dairy from the situation … maybe less good.
Chef Kristi Brown of Seattle’s stellar Communion makes AMAZING vegan corn chowder. Apologies for the all-caps, but this is corn chowder that makes one want to SHOUT ABOUT IT. To quote myself from January 2021 (for I already have rhapsodized about this corn chowder): “This superlative soup could fool the biggest butter-lover: luxurious in texture yet also earthy, sweet and slightly smoky, spicy but sneakily so. The star ingredient is joined by a full supporting cast of sweet potato, carrot, celery and onion, served topped with lots of green onion diagonal-cut for peppery freshness.” In December 2020, I also correctly described this vegan corn chowder as “magnificent.”…