Vegan Corn Chowder


Vegan Corn Chowder ~ It's super creamy, flavor-packed & satisfying. You'll get a taste of fresh sweet corn in every bite!

Ingredients:

Cream Base

  • 1/2 cup raw cashews , soaked in water 3-4 hours (*See Note)
  • 3/4 cup unsweetened soy milk (or any plant-based milk)

Soup Base

  • 1 tablespoon vegan butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion , diced
  • 2 celery stalks , diced
  • 2 medium carrots , diced or sliced 1/4 inch thick
  • 2-3 med/large cloves garlic , minced
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon crushed red pepper (optional)
  • 1/2 cup dry white wine (*See Note)
  • 4 1/2 cups vegetable broth , low sodium (*See Note)
  • 3 tablespoons all-purpose flour
  • 2 medium russet potatoes , peeled and cut into bite-sized pieces
  • 2 bay leaves
  • 1 1/2 teaspoon Himalayan salt , more to taste
  • 3 cups fresh corn , cut off kernels from corn cobs (frozen can be used)
  • 1-2 tablespoons fresh lemon juice (optional)
  • Fresh cracked pepper , to taste
  • 1/2 cup green onion , sliced (for topping)

Instructions:

Cream Base

  1. Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.

Soup Base

  1. In a large soup pot, heat oil & butter over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic, thyme, crushed red pepper, Sauté about 5-7 minutes, or until veggies are tender.
  2. Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down, about 3-5 minutes. Stir often.
  3. Get full recipe==>>veganhuggs.com

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