Slice off the kernels from 4 ears corn. Set aside the kernels (about 2 ½ cups).

Place the corn cobs in a stock pot, along with 1 large garlic clove (smashed with the flat side of a chef’s knife), the white section from 2 spring onions, the stems of a few parsley sprigs (set aside the leaves for later), 1 sprig fresh thyme, 1 bay leaf, 4 peppercorns, and ½ tsp salt. Add 1L (4 cups) water, bring to a boil, reduce to a simmer and cook semi-covered until the broth is fragrant (around 45-55 minutes). Strain and set aside.

Melt 2 tbsp vegan butter in a pot set over medium heat. Once it foams, add the reserved corn kernels and ¼ tsp salt. Cook until the kernels have softened and begin to stick to the bottom of the pot, about 8 minutes. Remove from the pot and set aside.

Melt 1 tbsp vegan butter in the same pot over medium heat. Add 1 shallot (finely chopped), 1 garlic clove (finely chopped), 2 spring onions finely sliced (setting aside the green parts for later), a pinch of red pepper flakes, a pinch of smoked paprika, and ½ tsp salt. Cook until softened, about 2 minutes.

Add 60ml white wine and cook until mostly evaporated, scraping any bits from the bottom of the pot, 1 to 2 minutes. Add 250g potatoes (peeled and finely diced) and cook, stirring occasionally, until the edges of the potatoes begin to turn translucent about 3 minutes. Add 1tbs flour and stir well to coat the vegetables, about 1 minute.

Add the reserved stock, bring to a boil and then reduce the heat to maintain a gentle simmer and cook uncovered until the potatoes are knife-tender, about 10 minutes. Add the reserved corn and continue to simmer until the chowder is slightly thickened, about 10 minutes more.

Add 190ml plant-based cream to the chowder and stir to combine. Taste and season with salt and pepper to taste. If the chowder is a bit too thick, dilute with a little water or vegetable stock.

Serve garnished with some chopped parsley, sliced scallion greens, and more black pepper if desired. Serve with crackers.

Serves 4.