Creamy Corn Chowder (Gluten Free, Dairy Free + Vegan)

I’m not really much of a soup person, but when the weather is rainy, windy and cold, soup is what Ash is asking for. This is one of the few soups that we both really like, mainly because it is so filling and it doesn’t leave me hungry an hour later. You can thank the hearty base of potatoes and cashews for that.

I did have real chowder once when we went to San Francisco years ago at a restaurant on Fisherman’s Wharf, in a nice big bread bowl, back when I could eat bread! Now I can’t tell you that this tastes like the real thing, but it tastes damn good, and thats good enough for me.

Despite the weather being cold and rainy lately, I have actually been craving and experimenting with lots of raw food meals. I’ll be sharing some of those with you next week, keep an eye out!

After a few days of crazy rain and wind, the sun has finally started shining today and its such a nice change. I got up early and did yoga and meditation in the sun, now I am charged and ready to make stuff happen today! I hope your day is as beautiful as mine is.

Creamy Corn Chowder

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

You won’t believe this creamy corn chowder is dairy free, with a base of just vegetables and cashews.

Ingredients:

• 1 Tbsp coconut oil
• 1 onion, sliced
• 4-6 garlic, roughly chopped
• 2 celery stalks or 1 leek, roughly chopped
• 1 large carrot, roughly chopped
• 1 cauliflower (about 5 cups), roughly chopped
• 1 cup cashews, soaked overnight
• 2 cups potatoes + 1 cup potatoes, diced
• 6 cups vegetable stock
• 1 tsp herbamare
• ½ tsp smoked paprika
• ½ cup nutritional yeast
• 2 cups corn kernels (about 2 cobs)

Method:

1. Heal oil in a large pot.
2. Sauté onion for 5 minutes. Add garlic, celery and carrot and sauté for another 5-10 minutes, until translucent.
3. Add cauliflower, cashews, 1 cup of potatoes, vegetable stock, herbamare and paprika. Bring to a boil, reduce heat and simmer for 20 minutes.
4. Meanwhile, in a small pot bring the potatoes to a boil in salted water (about ½ tsp) and cook for 5 minutes. Add corn kernels and cook for another 2 minutes. Drain.
5. Remove cauliflower and stock mix from the heat and add nutritional yeast. Blend with an immersion blender until very smooth or do in batches in the Vitamix.
6. Add potatoes and corn, season with salt and pepper and mix well.

Notes:

Adapted from Vegan Dad

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