This Corn Chowder is absolutely my favorite soup recipe! Hope you love it as much as I do.
| Prep Time | 30 Minutes |
| Cook Time | 45 Minutes |
| Passive Time | 10 Minutes |
| Servings |
Servings
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Ingredients
- 1 Cup Carrot Diced
- 1/2 Medium White Onion Chopped
- 4 Stalks Celery Chopped
- 4 Cloved Fresh Garlic Minced or Pressed
- 1 Fresh Leek Chopped (about 1.5 cups)
- 4 Cups Russet Potato Diced (apprsimately 2.5 large potatoes)
- 3 Cups Fresh Corn (Sliced off cob, can substitue frozen or canned) (Add toward end)
- 1 Large Red Bell Pepper Diced (Add toward end)
- 2 Cobs Corn (Corn cobs get cooked into soup but taken out later before blending)
- 7 Cups Low Sodium Vegetable Broth
- 1 Teaspoon SMOKED Paprika
- 1 Teaspoon Fresh Thyme Chopped (OK to sub dried Thyme)
- 1 Tablespoon Low Sodium Tamari
- 3 Tablespoons Nutritional Yeast
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Salt (Or to taste)
- 1/2 Cup Raw Cashews (Boiled with 1/2 cup water for cashew cream)
- 1 Cup Unsweetened Almond Milk (Other plant milks OK, Flaxmilk or cashew milk would be OK substitutes)
Ingredients
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Instructions
- In large stock pot, add: Vegetable broth, potatoes, carrots, onion, celery, leeks, garlic, potatoes, all seasoning, Tamari, nutritional yeast - .and corn cobs Bring to a boil and simmer approx. 20 minutes or until potatoes are almost completely cooked.
- Make cashew cream by boiling 1/2 cup of raw cashews in 1/2 cup of water for 10 minutes. Drain water, add 1 cup of almond or cashew or flax milk, and cashews to a high speed blender. Blend and set aside until vegetables are almost done cooking.
- Add Corn, and Red Bell Pepper, to the rest of soup and vegetables, stir and simmer 7-10 minutes. You don't want corn or peppers mushy.
- (Soup with veggies added)
- Once soup is done cooking, remove corn cobs and discard, then remove approximately 3-4 cups of vegetables (using slotted spoon or strainer), add cashew cream, and then blend the rest with an immersion blender or in a high speed blender (likely will need to be blended in a couple of batches with smaller blender).
- Add the unblended vegetables back into soup (this is for texture!), stir in cashew cream, simmer 2-3 minutes, and serve!
- SERVE! Delicious!
Recipe Notes
This recipe can be made in an Instant Pot!
The instructional video for this recipe: https://youtu.be/IKShk3OU1AE
I also made Corn Butter from Forks Over Knives - GREAT RECIPE: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/creamy-corn-butter/
Check out the other recipes on this blog: https://www.arespectfullife.com/mindful-recipes/
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