Simple Summer Corn Chowder Recipe
This whole food plant based corn chowder recipe is perfect for summer time! It is dairy-free, gluten-free, and can also be made nut-free. It smells heavenly simmering on the stove!
Servings: 6
Calories: 333kcal
Ingredients
- 1 cup raw cashews, unsalted
- 3/4 cup almond milk, unsweetened & unflavored
- 1 small red onion, diced
- 2 teaspoons minced garlic
- 2 12 ounce bags frozen corn (about 4.5 cups)
- 1 red bell pepper, diced
- 2 medium carrots, peeled & sliced into 1/4 inch rounds
- 3 cups gold potatoes, skin left on, diced
- 1 jalapeno, seeded & diced
- 1/2 bunch fresh cilantro, chopped
- 4 cups vegetable broth, low sodium
- 1/2 teaspoon smoked paprika
Topping Ideas
- fresh cilantro leaves
- diced avocado
- sliced jalapenos
- lime juice
Instructions
- Chop and prep your carrots, potatoes, red bell pepper, jalapeno, & cilantro.
- Blend cashews & almond milk together in a high powered blender until smooth & creamy to create the cashew cream sauce.
- Add onion & garlic to a large pot over medium heat. Add a splash of vegetable broth or water and saute until onions are soft. About 3-4 minutes.
- Add the corn, red bell pepper, jalapeno, potatoes, carrots, cilantro, smoked paprika, vegetable broth, & cashew cream sauce to the pot. Mix until well combined.
- Bring to a boil, then cover & reduce heat to low. Let simmer for 30 minutes or until potatoes & carrots are soft.
- Use an immersion blender to blend the mixture until mostly creamy. You can leave some chunks to have texture. Alternatively, you can pour 1/2 the soup into a high powered blender to puree & then pour back into the rest of the soup.
Notes
To make this nut-free, use 1 can of light coconut milk instead of the cashew & almond milk cream sauce.
Nutrition
Calories: 333kcal | Carbohydrates: 54g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 245mg | Potassium: 1034mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4567IU | Vitamin C: 50mg | Calcium: 90mg | Iron: 5mg