Description
Big, bold and colorful, this chowder is flavor packed and free of dairy!
Comes together quickly ( if the cashew cream is made before) in about 25 minutes or less.
Ingredients
1 medium onion, chopped
1 red pepper, chopped
2 large carrots, peeled and chopped
2 large stalks celery, chopped
4 –5 medium yukon gold potatoes, peeled and chopped into bite sized pieces
4–5 ears of fresh corn cut off the cob, or about 2 cups ( can sub frozen )
8 cups organic veggie broth
1/2 cup cashew cream ( 1 cup raw cashews soaked in water all night, drain and blend in high speed blender with 1 tablespoon lemon juice, 1 teaspoon salt and few tablespoons of water to get a nice creamy consistency. You can save any left over cream in an airtight container for 5 days for other uses).
salt and pepper to taste
Instructions
In a large stock pot, combine all of the vegetables. Add 1/4 cup of water and then Salt and pepper liberally and cover pot to cook over medium heat for about 7 minutes. Add more water if necessary to prevent from sticking.
Add the broth and bring to low boil then reduce heat.
Season to taste, adding some 1 teaspoon of dried chives if desired. Check tenderness of the potatoes and if fork tender, whisk in the cashew cream until it’s all blended into the soup.
Serve hot into bowls and serve with sourdough bread or another hearty whole grain bread.