* 1-2 tablespoons olive oil * 1 medium onion, diced * 1 medium red bell pepper, chopped small * 5 cups vegetable broth * 1/2 teaspoon smoked paprika * 4 cups corn, fresh or frozen * 2 pounds yukon gold potatoes, peeled and chopped | about 4 medium potatoes * 1 cup raw cashews * 1/2 cup nutritional yeast * 1/2-1 teaspoon salt, or to taste
###Instructions
1. In a large soup pot, sauté the onion in the olive oil for 3-4 minutes over medium heat, stirring frequently. Add the red bell pepper and cook for 1 more minute. 1. Now pour in the vegetable broth, smoked paprika, corn and potatoes. Stir. Bring to a boil, then simmer for about 10 minutes until the potatoes are fork tender. 1. To a blender, add the cashews, nutritional yeast and 2 cups of the soup. Blend until very smooth, then add back to the pot and stir. Add salt to taste. Serve and enjoy!
If you don’t have a super high powered blender, remember to soak your cashews overnight! Discard the soaking water before adding to the blender. For an extra creamy broth, pass the blended contents through a sieve before returning to the soup.
If you don’t want/need to keep this vegan, you can replace the cashews with heavy cream, half and half, or whole milk, depending on your desired creaminess. Somewhere between 1/2 C and 1 C will do. For the nutritional yeast, replace with finely grated Parmesan.
And for goodness sake, add some black pepper to this.
PepperMill_NA
Looks good! Suggest that you boil those corn cobs and use the water for more corny flavor.
10 Comments
###Ingredients
* 1-2 tablespoons olive oil
* 1 medium onion, diced
* 1 medium red bell pepper, chopped small
* 5 cups vegetable broth
* 1/2 teaspoon smoked paprika
* 4 cups corn, fresh or frozen
* 2 pounds yukon gold potatoes, peeled and chopped | about 4 medium potatoes
* 1 cup raw cashews
* 1/2 cup nutritional yeast
* 1/2-1 teaspoon salt, or to taste
###Instructions
1. In a large soup pot, sauté the onion in the olive oil for 3-4 minutes over medium heat, stirring frequently. Add the red bell pepper and cook for 1 more minute.
1. Now pour in the vegetable broth, smoked paprika, corn and potatoes. Stir. Bring to a boil, then simmer for about 10 minutes until the potatoes are fork tender.
1. To a blender, add the cashews, nutritional yeast and 2 cups of the soup. Blend until very smooth, then add back to the pot and stir. Add salt to taste. Serve and enjoy!
[Source](https://www.noracooks.com/vegan-corn-chowder/)
Dang that looks tasty!
This looks simple and delicious!
No strawberries??
[Shau-dere? Shau-dere? It’s chowdah!](https://www.youtube.com/watch?v=2-bbYH_akHg)
I made corn chowder last week. I love it, although my version is a little thinner as that’s what I prefer.
Plug for this tool used to easily get corn kernels off the cob. It’s a game changer:
https://a.co/d/eDz49pt
If you don’t have a super high powered blender, remember to soak your cashews overnight! Discard the soaking water before adding to the blender. For an extra creamy broth, pass the blended contents through a sieve before returning to the soup.
If you don’t want/need to keep this vegan, you can replace the cashews with heavy cream, half and half, or whole milk, depending on your desired creaminess. Somewhere between 1/2 C and 1 C will do. For the nutritional yeast, replace with finely grated Parmesan.
And for goodness sake, add some black pepper to this.
Looks good!
Suggest that you boil those corn cobs and use the water for more corny flavor.
Cashews. Interesting.