Aug 19, 20213 min
Updated: Jun 10, 2022
If you have followed my page for a while you will know I absolutely LOVE corn chowder! Even before I went plant-based my favorite summer soup was always this sweet creamy goodness! The only real adjustments I had to make was to use a cashew cream instead of a heavy cream and a veggie stock/broth instead of a chicken broth. Now I know when it's the end of summer, humid, and sticky the last thing you want to do is be stuck in the kitchen making a hot soup. However, I have mastered this recipe to the point where it only takes about 45 minutes to cook total! The leftovers are completely worth it along with the amazing aroma that will be left in your kitchen.
Most of the ingredients in this recipe are in season now so they can be found at your local farmer's market or grocery store! This makes the flavors pop as everything is fresh and local. This recipe is oil-free and dairy-free as well. I decided to top my recipe with some crispy crimini mushrooms for some added crunch and salty flavor. Definitely recommend this addition!
If you are skeptical about how you can achieve such a creamy decadent soup free of added oils or heavy cream let me tell you about the best cashew cream recipe ever! I use this in any creamy soup I make and no one can ever tell that it is made from nuts! It gives you that white velvety texture without the dairy and stomach ache to follow. I soak cashews in warm water when I start to make the soup, then by the time I am ready to add the "cream" I blend them up with water, nutritional yeast, fresh corn, lemon juice, and salt. This is a great way to thicken and add extra flavor to your soup.
Serve with some fresh black pepper, crispy mushrooms, and fresh bread!
Time: 1 hour
Yield: 6-8 servings
Ingredients:
for the soup
6 ears of corn, slice kernels off cob (keep the cobs!)
5 medium carrots, sliced into half moons & coins
5 medium to small potatoes, medium dice
4 cloves of garlic, minced
1 large yellow or white onion, diced
1 shallot, minced
4 stalks of celery, diced
5 leaves of dinosaur kale
5 cups vegetable broth
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
for the cashew cream:
1 cup cashews
1 1/2 cups water
1/2 cup nutritional yeast
1 tsp salt
1/2 tsp black pepper
for the crispy mushrooms:
2 cups sliced crimini mushrooms
3 tbsp soy sauce
1 tsp balsamic vinegar
1 tsp garlic powder
1/2 tsp black pepper
*optional: a few tbsp olive oil to saute the veggies
Directions:
For the cashew cream
Add cashews and water to a bowl and let soak for 25 minutes
For the crispy mushrooms
Preheat the oven to 450F. In a medium bowl combine soy sauce, balsamic, garlic powder, and black pepper. Whisk till well combined. Add the mushrooms and let marinade until oven is hot enough. Once the oven is hot add the mushrooms to a sheet pan in a single layer and bake for 30 minutes or until most of the liquid has cooked off, stirring them every 5-10 minutes. *It may smoke a bit because of the excess liquid on the pan but continue to let them cook so they get nice and crispy.
For the soup
In a large pot on medium to low heat saute the onion, garlic, shallot, carrots, and celery for 5 minutes or until onion begins to turn translucent. Next add the oregano, salt, garlic powder, onion powder, and black pepper, and parsley, cooking for another 2 minutes. Next add about half of the corn kernels and all of the cobs to the pot with the vegetable broth (we will add the remaining kernels later!). Cover partially, bring to a boil, then add the potatoes, cover, and reduce to a simmer for 20 minutes.
Blend the cashews with the remaining ingredients for the cashew cream along with a quarter cup of your reserved corn kernels until smooth.
Next remove the corn cobs and add the remaining corn kernels, and cashew cream to the pot. Cook for 5-7 minutes. Add the kale, cook for another 2 minutes or just until the kale is wilted.
Serve with black pepper and crispy mushrooms.
Enjoy :)