Creamy Corn and Potato Chowder
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, diced
- 1 red bell pepper, diced
- 2 cups corn kernels, fresh or frozen (about 2 ears of corn)
- 4 cups baby potatoes, skin on, cut up into equal sized pieces (quartered, halved etc) (1.5 lbs)
- 4 cups vegan soup stock
- 1/3 cup raw cashew pieces, soaked (about 50g)
- 2/3 cup hot water
- 1 tsp dried basil (or handful minced fresh basil)
Preparation
In a large pot, heat the olive oil over medium heat and when glistening, add the onions and sauté for 2-3 minutes or until softened and translucent.
Add the garlic and cook for 30 seconds.
Add the red bell pepper, corn, potatoes, dried basil (if using), and soup stock, then stir, cover with lid, and increase heat to high.
Bring to a boil, reduce heat to a simmer, and cook for 5-8 minutes or until potatoes are barely fork-tender.
Meanwhile, blend the cashews with hot water until smooth.
Add the cashew cream to the pot, stir, and return to a simmer for 2 minutes, then remove from heat.
Add 2 cups of the chowder to a blender and process until creamy, then add back to the pot, or use an immersion blender and pulse 3 or 4 times until desired consistency.
Stir in fresh basil if using.
Ladle into bowls and serve with fresh basil if desired.
Tips
The chowder is best when only some of it is blended, leaving chunks of potatoes and corn intact.
