Description
Here's another end-of-summer favorite, a thick, creamy, Vegan Corn Chowder with lots of potatoes and spicy Green Chiles.
Ingredients
Scale
Cashew Cream
- 3/4 cup raw cashews
- 1 3/4 cup water
Corn Chowder
- 3 ears fresh corn, cut off the cob (3 cups total)
- 2 cups low-sodium veg broth (divided)
- 1 white onion
- 1 red bell pepper
- 2 cloves minced garlic
- 1 tsp mexican oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 russet potatoes, cubed
- 1 cup green chile or salsa
- 15oz can fire-roasted corn (optional)
- cilantro or parsley for garnish
- salt & pepper to taste
Instructions
- Soak cashews in hot water for at least 1 hour - rinse and drain
- Puree cashews in 1 3/4 cup water until smooth - set aside
- Add 2 cups of fresh corn to a blender with 1/2 cup veg broth
- Puree until smooth and set aside
- Dice onion & red bell pepper and saute in a 2 Tbs water or broth until softened
- Stir in minced garlic, oregano, cumin, and paprika - stir 30 sec until fragrant
- Add corn puree, remaining cup of whole corn, the remaining 1 1/2 cups of broth, and cubed potatoes
- Stir, cover, and increase heat to boiling. Â Then reduce heat to low and simmer 15 min, stirring occasionaly
- Once potatoes are softened, add green chile and 2 cups of cashew cream
- Stir and taste for seasoning - add salt & pepper as needed
- Stir in drained can of fire-roasted corn for more texture if desired (optional)
- Simmer until thickened and serve
Notes
Keywords: vegan corn chowder