Creamy corn chowder
Plant-based oil-free corn chowder
Equipment
- Immersion Hand Blender
- Food Processor
Ingredients
Cashew cream
- 1 cup raw cashews
- ½ cup nutritional yeast
- ½ lemon squeezed
- 1 cup water
Soup base
- 1 yellow onion chopped
- 1 bell pepper red – chopped
- 5 potatoes yellow or russet – peeled and chopped
- 2 carrots medium – peeled and chopped
- 4 cup corn frozen or canned
- 4 cup vegetable broth
- 1 tsp salt
- ½ tsp smoked paprika
- ¼ tsp black pepper
Instructions
Cashew cream
- Soak the cashews in hot water for about 10 minutes or longer. Drain and rinse the cashews and add them to the food processor.
- Mix all ingredients for the cashew cream and process in the food processor until a cream forms.
Soup base
- Chop the onion and red bell pepper and add them to a large pot or dutch oven, together with a little bit of water. Cook for 3- 5 min.
- Add the chopped carrots and potatoes to the pot. Add the spices and cook for 1 minute.
- Add the corn to the pot and stir.
- Add the vegetable broth and cook for 20-25 minutes, until the potatoes and carrots are tender.
- Use a hand held immersion blender to create a creamy soup base.
Finish the soup
- Add the cashew cream to the soup base and mix well.
Notes
- Recipe adapted from Nora Cooks.
Nutrition
Calories: 401kcalCarbohydrates: 68gProtein: 14gFat: 11gSaturated Fat: 2gSodium: 1046mgPotassium: 1332mgFiber: 10gSugar: 11gVitamin A: 4704IUVitamin C: 73mgCalcium: 46mgIron: 4mg
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