Vegan Corn Chowder
/
Corn Chowder
Ingredients
2 Tbsp olive oil
2 cups diced onions
2 large carrots, diced
1 celery stalk, diced
1 red bell pepper, diced
1 dried chipotle pepper (optional)
5 cups vegetable broth
2 potatoes, diced
2 sprigs thyme or ½ tsp dried
6 corns, kernels
Cashew cream*
Sea salt and black pepper
Instructions
Heat the oil in a pot over medium heat. Add onions, carrots, celery, bell pepper and chipotle pepper. Sauté for 10 minutes, stirring often. Add the stock, potatoes, and thyme, then bring to simmer, and cook for 20 minutes.
Smash some of the potatoes against the side of the pot. Add the corn kernels and cashew cream, season with salt and pepper, and simmer for 15 minutes. Remove the chipotle pepper and thyme sprigs before serving.
*Cashew cream: Place 1.5 cups whole raw cashews in a bowl, cover with water and refrigerate overnight. Drain, rinse and place in blender. Add just enough water to cover the cashews, then blend on high until very smooth.
What I Eat for bigFou - 2019