Dairy Free Corn Chowder
This no dairy corn chowder is bright and sweet, made with fresh corn, cashew cream, and simple spices its a fantastic summer soup the family will love.
Servings: 8 servings
Calories: 259kcal
Cost: $1
Ingredients
- 1 tbsp extra virgin olive oil for sauteeing
- 2 sweet onion
- 6 cloves garlic
- 3 carrots sliced
- 3 stalks celery chopped
- 2 tablespoons all-purpose flour use gluten free if desired
- 4 cups potatoes diced
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 4 cups Vegetable Stock
- 8 cups sweet corn fresh
- 2 cups cashew cream 1 cup cashews soaked in 1 cup hot water, then blended
- 2 tbsp fresh thyme leaves
- 2 jalapeños sliced
Instructions
- In a large stock pot, heat the olive oil over medium heat. Sauté the onion, garlic, jalapeno pepper, carrots, and celery until they are translucent. Add the salt, pepper, and flour, and sauté for 3 more minutes.
- Add the vegetable stock and the potatoes and bring to a boil. Simmer uncovered for 15 minutes until the potatoes are tender. Add in the corn, thyme, rosemary, and red pepper flakes. Simmer on low for 30 minutes.
- In a blender, add the soaked cashews with 1 cup of hot water, and blend until silky smooth. Add the cashew cream to the soup.
- At this point, texture is up to you - I used an immersion blender to thicken the soup just a bit. You can puree the whole thing, or leave it unblended.
- Serve hot, garnish with additional jalapenos or herbs as desired, and serve with a slice of freshly baked bread, enjoy!
Nutrition
Calories: 259kcal | Carbohydrates: 53g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 374mg | Potassium: 905mg | Fiber: 6g | Sugar: 11g | Vitamin A: 366IU | Vitamin C: 36mg | Calcium: 43mg | Iron: 2mg