Corn Chowder(Vegan)
- sea salt
- 4 tablespoons extra virgin olive oil
- 2 cups vidalia onions, diced (or other sweet onions)
- 2 large carrots, peeled, diced 1/4-inch
- 1 celery, diced 1/4-inch
- 1 red bell pepper, diced 1/4-inch
- 1 dried chipotle pepper (use the canned)
- 5 cups vegetable broth (if you can find faux chicken stock, use that)
- 2 large yukon gold potatoes, peeled, cut into 1/4-inch dice
- 2 fresh thyme sprigs
- 6 ears raw corn (kernels cut off corn)
- 2 ears roasted corn (or grilled)
- 1 12 cups thick cashew cream (Cashew Cream(Regular and Thick))
- fresh ground black pepper
- 2 tablespoons chives, minced
- 12 cup diced tomato
- Place a large stockpot over medium heat.
- Sprinkle the bottom with a pinch of salt and heat for 1 minute.
- Add the oil and heat for 30 seconds, being careful not to let it smoke.
- This will create a nonstick effect.
- Add the onions, carrots, celery, bell pepper, and chipotle peppper.
- Saute for about 10 minutes, stirring frequently.
- Add the stock, potatoes, and thyme and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, 15-20 minutes.
- With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup.
- Add the raw corn and cashew cream, season with salt and pepper to taste.
- Simmer fo 15 minutes, then remove the chipotle pepper and thyme sprigs.
- Garnish with the chives, tomato, and roasted corn kernels.
- Enjoy!
- :).
salt, extra virgin olive oil, vidalia onions, carrots, celery, red bell pepper, pepper, vegetable broth, gold potatoes, thyme, corn, corn, cashew cream, fresh ground black pepper, chives, tomato
Taken from www.food.com/recipe/corn-chowder-vegan-427426 (may not work)