(Vegan) Corn chowder

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Cream Base

  • ½ cup raw cashews

  • ¾ cup water + more for soaking cashews

Soup Base

  • 2 tablespoons oil

  • 1 medium yellow onion , diced

  • 2 celery stalks , diced

  • 3 cloves garlic , minced

  • ½ teaspoon dried thyme

  • 3 tablespoons all-purpose flour

  • 4 ½ cups veggie broth

  • 2 large potatoes, peeled and chopped

  • 1 bay leaf

  • 1 teaspoon sea salt , more to taste

  • Fresh cracked pepper , to taste

  • 4 cups fresh corn , cut off kernels from 4 corn cobs (frozen can be used)

  • 1-2 tablespoons fresh lemon juice (optional)

Cream Base

  • To prep the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a high-powered blender with ¾ cup of water. Blend on high until very smooth. Set aside.

Soup Base

  • In a large soup pot, heat oil over medium heat and add onion and celery. Sauté until tender, about 3-5 minutes.

  • Add garlic and sauté for 30-60 seconds until fragrant

  • Now add the thyme. Sauté 30-60 seconds until fragrant.

  • Sprinkle flour over veggies and stir constantly for 30-60 seconds. This will cook off the raw flour taste. 

  • Stir in broth and add potatoes, bay leaf, salt, and pepper. Turn heat up again to medium-high to simmer. Once simmering, turn heat back to medium and simmer for 10 minutes.

  • Add corn kernels and cook for another 8-10 minutes until potatoes are fork-tender and corn is cooked. Remove bay leaf. 

  • Turn heat to low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Warm for 1-2 minutes and remove from heat. Stir in lemon juice if desired.

  • Optional: to give the soup base more body, place 1-2 cups of soup in a blender and pulse 2-3 times, then pour back into the pot and stir (you can also use an immersion blender). You can skip the blending if you prefer a chunkier soup.  

  • See note for topping ideas. Enjoy!