Totally feeling the comfort food vibes right now! This corn chowder is inspired by Fresh Start Fauxmage Monk's Cheddar Style Cheese. This particular variety of Fauxmage is sharp, tangy and smoky and I'm going to say.... super addictive. I could honestly just eat it with a spoon. It lends itself perfectly to this simple vegan corn chowder recipe (not to mention the million other ways one could enjoy Monk's Cheddar). For my chowder, I blitz potatoes into the base to help thicken everything, (leaving some potato chunks whole for texture) then I melt Monk's Cheddar into the base to give the chowder delicious flavour and creaminess. I garnish this bright yellow bowl of happy goodness with extra crumbles of the Fauxmage, chopped scallions, and a sprinkle of smoked paprika. (In my opinion, the garnishes are important to the overall flavour of this dish and I wouldn't skip them......I think I even sprinkled a bit of extra thyme on top once and was enjoying that..sometimes I throw on a few more corn niblets.....more Fauxmage Monk's Cheddar on top though, is a must...)

I like to eat this chowder with a side salad and crusty bread, if you wanted to keep it gluten free a side of corn chips is great too!

Serves: Approx 6, depending on portion size.

​Fauxmage
Monk’s Cheddar Corn Chowder
Ingredients:

• 2 containers Monk’s Cheddar Style Fauxmage
• 1 cup diced onion
• ½ cup diced celery
• 4 cloves garlic, chopped
• A drizzle of veg oil for sautéing 
• 6 cups veg stock
• 3 cups frozen corn niblets
• 2 cups peeled & diced potatoes (bite-sized)
• 1 tbsp lemon juice
• 1 tsp chopped fresh thyme
• ½ tsp turmeric
• ½ tsp smoked paprika (plus more for garnish)
• S&P (to taste)
• Scallions, chopped, for garnish

 
Method:
1.  In a large soup pot over medium heat, cook onion, celery & garlic in a bit of veg oil until softened. Season with S & P
 
2. Add diced potatoes, veg stock, thyme, turmeric & smoked paprika. Simmer until potatoes are            cooked

3. Add corn, lemon juice & 1 container of Monk's Cheddar Fauxmage (reserve 2nd container for              garnish). Stir until Fauxmage is fully melted into base. Season with more S & P.

4. Simmer 30 minutes.

5. Using an immersion blender, blitz everything together until chowder is thick but still chunky.  Taste     & adjust seasonings.

6.  Garnish corn chowder with additional Monk’s cheddar, smoked paprika & scallions.

I am SO SUPER PUMPED to be teaming up with one of my all time favourite vegan cheese brands, Fresh Start Fauxmage, to create some delicious & fun comfort food recipes. If you haven't heard of Fauxmage, it is produced locally here in Prince Edward Island, but worry not, because you can find it in all maritime provinces and they have recently expanded to Ontario as well. You can find it in many Sobeys stores as well as some other locations. They have so many delicious flavours to choose from, but the main thing I want to highlight is that this cheese isn't just for vegans. It's for legit ANYONE who wants happy taste buds. I mean, who doesn't want happy taste buds?! 

The Chili Lime Fauxmage was the inspiration for this first recipe. A simple burrito with black beans, corn, shredded cabbage, avocado, tomato & rice. Fermented Chili paste, lime & cilantro are the main flavour components in this particular Fauxmage (undoubtedly a fan favourite) and work sooo perfectly to bring the whole thing together. 

Also, the recipe is incredibly simple. Everything gets mixed together in a bowl then you just wrap it up in a flour tortilla. I tested this recipe using a tortilla brand, Indian Life, that I just newly discovered and I want to share, because if you can get your hands on it, it will be your new fav flour tortilla too. They become crisp, flaky and almost pastry like when baked in the oven. 

One more note before I move onto the recipe, the rice is an important component. PLEASE if your rice is wet and soggy, don't use it here. You want dry, fluffy, perfectly cooked rice. I used basmati. I don't care for minute rice because I find I can never get the perfect fluffy texture that I am always looking for. 

Ingredients:
 

• 1 x container Chili Lime & Cilantro Fauxmage
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn niblets, thawed
• 1 cup diced tomato
• 1 avocado, diced
• 2 cups cooked rice 
• 2 cups cabbage slaw (shred whole cabbage yourself or buy slaw mix)
• ½ cup chopped fresh cilantro
• ½ cup minced red onion
• juice from 2 limes
  
• a couple pinches flaked kosher salt (to taste)
• 4 x 10 inch flour tortillas

 
Method:
 

1. Preheat oven to 425F
2. In a large bowl add all ingredients, adding the Fauxmage last. 
3. Mix everything together with clean hands. 
4. Divide mixture between 4 x 10 inch flour tortillas, and roll each into a burrito. 
5. Place seam side down on a sheet pan and bake in oven for about 8-10 minutes per side. They are done when golden brown and crisp on each side.