Easy Creamy Vegan Corn Chowder
Author: Mark Reinfeld - The Doctor & The Chef
Creamy and satisfying, a simple soup to celebrate the bounty of Summer’s harvest. Recipe developed for Natural Grocers.
  • 4 ½ cups water or vegetable stock
  • 1 cup diced yellow onion
  • ½ cup sliced celery
  • 4 large cloves garlic
  • 3 cups corn, fresh or frozen organic, divided
  • ½ cup cashews, raw, roasted unsalted, or toasted
  • 1 14.5 ounce can diced organic fire roasted tomatoes or 1 ½ cups chopped fresh tomatoes
  • 1 tablespoon minced fresh dill
  • Sea Salt, 1 ½ teaspoons or to taste
  • Ground Black Pepper ¼ teaspoon
  1. Place water in a 2 quart pot over medium high heat. Add the onion, celery, garlic and 2 cups of the corn, and cook for 15 minutes, stirring occasionally. Add the cashews and stir well.
  2. Transfer to a blender and blend until creamy. Return to the pot.Add the remaining ingredients, including the remaining cup of corn, and stir well before serving.
You may need to blend in two or three batches, depending upon the size of the blender, transferring each batch to a bowl or pot, then returning to the pot.

Add ¼ teaspoon crushed red pepper flakes, chipotle powder or ½ teaspoon smoked paprika. Try grilling the corn before using in this recipe.
Recipe by The Doctor & The Chef at https://doctorandchef.com/easy-creamy-vegan-corn-chowder/