Southwestern Corn Chowder

26 Jun

So the other day, Tess and I gave you some hints on how to beat the heat with some cold soups.  Well all of a sudden we’re back to cool, damp spring and I took this opportunity to check and make sure my oven was still working.

Over the long weekend, Dustin suggested (quite out of the blue) that I make a corn chowder recipe for the blog.  Don’t ask me where that came from, I just went with it.

Here’s a fun, vegan, and slightly spicy take on this soup- perfect for those rainy days.  The secret to its delicious creaminess is the cashew cream, it totally makes the dish.  If you suffer a nut allergy, you can substitute soy milk and cornstarch to help thicken the mixture.

Bonus points if you serve it with corn bread.

Southwestern Corn Chowder

1 tbsp olive or vegetable oil

2 cloves of garlic, minced

2 medium carrots, diced

1 jalapeno pepper, minced

3 c. fresh or frozen corn kernels

1 c. cashews

4 cups of vegetable stock, divided

¼ tsp smoked chipotle spice

Salt and pepper to taste


Soak cashews in a bowl of water for a minimum of 30 minutes.  Drain and combine cashews and 1 cup of vegetable stock in a blender.  Blend until smooth.  Set aside.

Heat oil over medium-high in a large, deep skillet and add garlic, carrots, and jalapenos, season with salt and pepper.  Sauté for 2-3 minutes until fragrant and slightly softened, add in the remaining vegetable stock and chipotle spice.  Bring to a simmer then add in corn and cashew cream.  Reduce heat and cover, simmer for 10-15 minutes until thickened.  Serve and enjoy.



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