It’s officially soup season here at Being Vegan Eats’ kitchen! The weather has been so chilly and miserable here in the North-East. What better way to warm up from the cold than with a warm bowl of our Potato Corn Chowder.
With chunks of potatoes, sweet succulent corn and a rich creamy texture this soup will satisfy and warm you up on a cold winter’s day.
8 cups vegetable broth (in two separate measurements- 7 cups and 1 cup)
1 cup raw cashews, soaked in 2 cups of water overnight
3 cups frozen sweet corn
1 lb. red potatoes, diced medium-small
2 Tbsp. olive oil
2 carrots, peeled and diced small
2 celery stalks, diced small
1/2 a white onion, diced small
1 small green bell pepper, diced small
1 Tbsp. corn starch
1 Tbsp. sugar, vegan
2 Tbsp. nutritional yeast
1 Tbsp. thyme
salt & pepper to taste
Method of Prep:
In a large stock pot, heat the olive oil over Med/High heat.
Once hot, drop in the diced onions and diced green bell pepper. Allow the onions to become translucent and then drop in the diced celery, diced carrots and diced red potatoes.
Stirring with a wooden spoon, sprinkle the thyme and a few pinches of salt & pepper into the veggies while they brown a little bit.
Cover the veggies in the stock pot with 7 cups of the vegetable broth, cover and bring it to a rolling boil. Allow it to boil for about 10-15 minutes.
Add in the frozen corn.
Drain the cashews that were soaked in water overnight. Add the 1 cup of vegetable broth, nutritional yeast, vegan sugar, corn starch and the cashews to a high speed blender and blend until homogeneous.
Reduce the heat of the stock pot to Medium and slowly pour the cashew mixture into the pot, while stirring.
Cover the pot and allow the potatoes and veggies to become tender while it comes back to a boil. Allow it to continue to do a slow, rolling boil for about another 10 minutes. Stir occasionally. Test a potato to check they are done cooking.
This recipe makes about 8 hearty bowls of soup!
Serve hot, Enjoy!