Bring about 2 cups of water (or vegetable stock) to boil in a heavy bottomed pot. Add onion and carrots if using. Whisk in corn meal a little at a time. Add bouillon cube if using. Be sure to stir this mixture regularly as the corn meal may stick to the bottom of the pot.
While this mixture simmers on low, open the cans of corn. Add one can of corn to blender including liquid (or drain and substitute water). Puree until smooth and add to the pot on the stove.
If you used the carrots, they should be softened by now. Remove the carrots with some of the soup and blend to desired consistency. You should still have one can of corn remaining. I like to add a few tablespoons of whole kernels to the soup and blend the rest to a coarser consistency than before. If you prefer a smooth soup, blend thoroughly. Add to pot.
At this point, you may add desired seasonings (nutritional yeast, tamari, black pepper) and more liquid to dilute the soup (water or milk substitute).
Allow to simmer covered for about 5 minutes. Do not leave this soup unattended as it may boil over (big bubbles form in the thick soup).
Ladle into serving bowls and garnish with chili sauce/ Vegenaise mixture if desired. The combo is very tasty and lends a lovely color.
Note: This soup has the potential of being very salty if you do not watch ingredients. Salted canned corn + salted bouillon cube + tamari = too salty. Use your judgment.
Source of recipe: I was craving a certain Chinese restaurant chicken and corn soup for its corny goodness. Here is what I came up with. There is a lot of room for modification and error in this recipe, so most measurements are approximations.