Corn Chowder with Potato and Leeks
Corn Chowder with Potato and Leeks….. completely vegan, oil free and gluten free. Very creamy!
Servings Prep Time
10Servings 30Minutes
Cook Time Passive Time
45Minutes 10Minutes
Servings Prep Time
10Servings 30Minutes
Cook Time Passive Time
45Minutes 10Minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. (Soup with veggies added)
  5. 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).
  6. Add the unblended vegetables back into soup (this is for texture!), stir in cashew cream, simmer 2-3 minutes, and serve!
  7. 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/