roasted corn chowder
This creamy corn chowder will warm you up and excite your taste buds!
Servings 4 to 6
Ingredients
- ½ C raw cashews, soaked for 20 minutes in hot water
- ½ C water
- 1 C roasted corn kernels
- 2 tablespoon vegetable oil
- 1 C finely chopped yellow onion
- 2 garlic cloves, minced
- 1 C finely chopped carrots
- 1 C finely chopped celery
- 1 tablespoon fresh thyme
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 4 C low-sodium vegetable stock
- 1 ½ C roasted corn kernels
- 4 C baby spinach leaves
Instructions
- Drain and rinse soaked cashews. Place in a high-powered blender along with a ½ cup of water and the 1 cup of roasted corn kernels. Blend until smooth and set aside.
- In a large pot, sauté the yellow onion in 2 tablespoons of vegetable oil over medium heat for 2 to 3 minutes, stirring frequently with a wooden spoon until soft. Stir in minced garlic and cook for another minute. Then toss in celery and carrots and sauté for another 5 to 6 minutes until everything is soft and has started to release moisture.
- Add in the thyme, smoked paprika, and chili powder and sauté for another 1 to 2 minutes while the herbs and spices become fragrant. Add in sea salt and ground black pepper plus 2 cups of low-sodium vegetable stock and stir to combine. Simmer this mixture for 8 minutes.
- Add in all the cashew cream you blended earlier, 2 more cups of low-sodium vegetable stock and the remaining 1 ½ cups of roasted corn kernels. Simmer on medium for 15 minutes or until a light bubbling occurs. Then fold in 4 cups of spinach leaves and simmer on low for another 10 minutes to allow the flavors to combine and ensure you don't over cook the spinach!
Notes
This recipe uses about 4 barbecued cobs of corn from this recipe.
