|2 Cups Vidalia Onions
2 carrots, peeled and cut into 1/4" dice
1 celery stalk, cut into 1/4" dice
1 red bell pepper, de-ribbed and cut into 1/4" diced
1 dried chipotle pepper (I used 1 chipotle pepper canned in adobe sauce)
5 cups faux chicken stock (Try better than Bouillon brand)
2 large Yukon gold potatoes, peeled and cut into 1/4" dice
2 fresh thyme sprigs
kernels from 6 ears of corn (I have used fresh corn, but also canned when made in winter)
1 1/2 cups thick cashew cream (see below for recipe)
Ground Pepper / Salt
2 Tb. Minced scallions
1/2 cups diced tomatoes
sriracha Sauce (optional)
|This corn chowder is super yummy, comes from the cook book - The Conscious Cook. So far everything I have cooked is excellent out of this cookbook!
Saute Onions, carrots, celery, bell pepper, saute for 10 minutes stirring often. (I don't use any oil I just saute as it. If it seems to be sticking I add a little water)
Add stock, potatoes, chipotle pepper, thyme bring to a boil, reduce heat and simmer until potatoes are tender about 15-20 minutes.
With back of a spoon or potato masher smash the potatoes in the pot to thicken the soup. Add the raw corn and cashew cream, season with salt and pepper and thyme sprigs, and simmer for 15 minutes
Remove Chipotle pepper and thyme sprigs. Garnish with scallions and tomatoes
How to make Cashew Cream:
Place 2 cups whole raw cashews in a bowl of water, with enough water to cover cashews. Cover the bowl and refrigerate overnight.
Drain, rinse cashews. Place in blender with enough cold water to cover. Blend on high speed until smooth using a Vita-Mix. If you don't have a high powered mixer strain the cashew cream through a fine-mesh sieve.