Description
Who doesn't like a warm, creamy bowl of vegan corn chowder?! It's easy enough to whip up, just remember to get your cashews soaking the night before.
Ingredients
Units
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- 4 tbsp. extra-virgin olive oil
- 2 cups diced sweet onions
- 2 large carrots, peeled and cubed
- 1 celery stalk, cut into small pieces
- 1 red bell pepper, diced
- 1 dried chipotle pepper
- 5 cups faux chicken stock
- 2 large Yukon gold potatoes, peeled and cut into 1/4-inch dice
- 2 fresh thyme sprigs
- 3 cups frozen corn
- 1 1/2 cups thick Cashew Cream
- Freshly ground black pepper
- Fresh chives (optional)
- Diced tomato (optional)
Instructions
- Place a large stockpot over medium heat. Add the oil and heat for 30 seconds.
- Add the onions, carrots, celery, bell pepper, and chipotle pepper. Sauté for 10 minutes, stirring often. Add the stock, potatoes, and thyme, bring to a boil, reduce the heat, and simmer until the potatoes are tender, 15 to 20 minutes.
- With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and cashew cream, season with salt and pepper to taste, and simmer for 15 minutes. Remove the chipotle pepper and thyme sprigs. Garnish with the chives and tomato.
Equipment
Tal Ronnen's The Conscious Cook
Buy Now →Nutrition
- Serving Size: 6
- Calories: 484
- Sugar: 15
- Sodium: 509
- Fat: 25
- Carbohydrates: 56
- Fiber: 7
- Protein: 13
- Cholesterol: 0