Name: Creamy Vegan Corn Chowder
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.5 cup raw cashews ((*See Note)); 0.75 cup water ((+ more for soaking cashews)); 2 tbsp avocado oil ((or preferred oil)); 1 medium yellow onion (, diced); 2 stalk celery (, diced); 3 clove garlic (, minced); 0.5 tsp dried thyme; 0.5 tsp red pepper flakes ((optional)); 0.5 cup dry white wine ((optional)); 3 tbsp all purpose flour; 4.5 cup vegetable broth (, low sodium ); 2 large yukon gold potato (, peeled and cut into 0.25-inch pieces); 1 null bay leaf; 1 tsp sea salt (, more to taste); null null black pepper (, to taste); 4 cup fresh corn kernels (, cut off kernels from 4 corn cobs (frozen can be used)); 1 tbsp lemon juice ((optional))

Instructions

Show units in method

1

To prep the raw cashews (0.5 cup), boil [water] in a small pot and remove from heat. Add [raw cashews] and cover for 15-20 minutes. Drain and rinse the [raw cashews] and discard soaking water. Place them in a high-powered blender with water (0.75 cup). Blend on high until very smooth. Set aside.
2

In a large soup pot, heat avocado oil (2 tbsp) over medium heat and add yellow onion (1 medium) and celery (2 stalk). Sauté until tender, about 3-5 minutes.
3

Add garlic (3 clove) and sauté for 0.5-1 minutes until fragrant.
4

Now add the red pepper flakes (0.5 tsp) and dried thyme (0.5 tsp). Sauté 0.5-1 minutes until fragrant.
5

Add dry white wine (0.5 cup) and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about 2-3 minutes. If you're not using [dry white wine], you can skip this step entirely without substituting.
6

Sprinkle all purpose flour (3 tbsp) over veggies and stir constantly for 0.5-1 minutes. This will cook off the raw flour taste.
7

Stir in vegetable broth (4.5 cup) and add yukon gold potato (2 large), leaf (1 bay), sea salt (1 tsp), and [black pepper]. Turn heat up again to medium-high to simmer. Once simmering, turn heat back to medium and simmer for 10 minutes.
8

Add fresh corn kernels (4 cup) and cook for another 8-10 minutes until [yukon gold potato] are fork-tender and [fresh corn kernels] are cooked. Remove [bay leaf].
9

Turn heat to low and slowly stir in [cashew cream]. Taste for seasoning and add more if needed. Warm for 1-2 minutes and remove from heat. Stir in lemon juice (1 tbsp) if desired.
10

Optional: to give the soup base more body, place 1-2 cups of soup in a blender and pulse 2-3 times, then pour back into the pot and stir (you can also use an immersion blender). You can skip the blending if you prefer a chunkier soup.
11

See note for topping ideas. Enjoy!