Corn chowder recipes began as early as 1884, but this vegan chowder adds some incredible vegetables. You will want to make this recipe for family and friends. So, place the logs on the fire, turn on some holiday music, and cozy up with a bowl of chowder.
1 tablespoon of extra virgin olive oil
1 cup of finely chopped onions
1 jalapeño pepper finely chopped
1 tablespoon of minced garlic
1 teaspoon of black pepper
3/4 teaspoon of salt
2 tablespoons of flour
5 cups of vegetable broth
24 oz. of golden potatoes peeled and chopped into quarters
1 1/2 cups of bicolor corn
1 cup of shredded carrots
1/2 teaspoon of dried thyme
1/4 teaspoon of cayenne pepper
1 cup of raw cashews
10 ounces of water
1 bunch of green onions chopped
2 tablespoons of fresh Italian parsley chopped
6 frozen mini ears of corn on cob
Place raw cashews and water into a bowl to soak and set aside for later.
In a large soup pot on medium heat, place olive oil, onions, jalapeño, and salt & pepper to cook for three minutes.
Then add garlic and cook for another minute while stirring. Sprinkle on the flour and mix into the veggies for about another minute. Add the broth about a cup at a time while whisking. Then add the potatoes, carrots, and ONLY one cup of the corn to the pot. The rest of the corn is for later. Turn up the heat. When the potatoes begin to boil, cover, and turn down the heat to a simmer. Let potatoes cook for fifteen minutes or until they are tender. Stir occasionally.
Turn off the heat and let the soup cool. When safe to handle, add the pot of veggies to a food processor. Pulse until a smooth/chunky consistency. Then place all the ingredients back into the soup pot. Turn stove back on medium heat and add 1/2 cup of corn, and half of the green onions, thyme, and cayenne. Let cook for another five minutes. Then turn the heat to low.
While the soup is cooking, place cashew and water into a blender. Mix the two until you have cashew cream. Add the cashew cream to the soup and stir until it is combined.
Follow the directions on the package to cook the mini corn on the cobs.
Place chowder in each serving bowl and sprinkle with green onions and Italian parsley. Dunk one corn on the cob into soup, and add a skewer. This soup is hearty and delicious.
Sending you love and light