Vegan Corn Chowder

Prep Time

20 Minutes

Cooking Time

30 minutes

Yields

8 – 10 servings

Prep Notes

Soak the cashews overnight and roast the red bell pepper ahead of time.

This can be meal-prepped by chopping and storing the veggies in the fridge in air-tight containers. You can also blend the soaked cashews ahead of time in 1 cup of water or broth but remember to reduce your liquid by 1 cup.

Ingredients

  • 1 Tablespoon olive oil
  • 2 large onions, chopped
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 4 large garlic cloves, chopped
  • 3 large potatoes, scrubbed and chopped (you do not need to peel)
  • 2 large zucchini, chopped
  • 2 roasted red peppers (roasted ahead of time)
  • 4 cups frozen corn (defrosted)
  • ½ cup raw cashews (soaked, see Prep Notes – measure before soaking)
  • 4 cups veggie broth and 3 cups water (you can use all broth or all water)
  • 1 can Ortega chilis
  • 2 Tablespoons oregano
  • 1 Tablespoon Sofrito, or other Mexican spice blend (adjust for spicy tolerance)
  • Salt and Pepper to taste
  • Cilantro for garnish

Directions

  1. Sauté onion, celery and carrots in olive oil for about 5 minutes.
  2. Add garlic and sauté 1 minute more.
  3. Add in potatoes, water and broth.
  4. Bring to a boil and then simmer about 10 minutes, until potatoes are semi-soft.
  5. Add in zucchini and simmer 5 minutes more.
  6. Remove about 1 up of liquid and blend with soaked cashews until the cashew are smooth.
  7. Return the cashew blend to the pot
  8. Add the roasted red pepper, the corn, the Ortega chilis, and the herbs and spices and stir until well combined.
  9. With immersion blender, blend until smooth about 1/2 of the soup (you can do this right in the pot. (I like to leave about 1/2 of it chunky – but if you prefer your soup smooth, go ahead and blend the whole thing.)
  10. Serve, garnished with cilantro.