Friday, February 3, 2012

Corn Chowda

Corn Chowda

This soup was seriously delicious.  I got the recipe from The Conscious Cook by Tal Ronnen, but of course tweaked it to our liking.  I am amazed at what cashews can turn into.  I could just eat the cashew cream all by itself - Super Yummy!   Here's the recipe, it's worth a try for anyone who likes tasty food.

Corn Chowda - (because I'm from the North East!)

Sea Salt
2 tablespoons EVOO
2 medium onions, diced
3 carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
about 4 cups vegetable stock
round up to 5 cups remainder with water (you can use all stock if you have it, bottom line is that you want 5 cups liquid total)
3 medium red potatoes, peeled and diced
1 and 1/2 teaspoons dried thyme
16oz. pkg  frozen TJ organic super sweet corn
1 and 1/2 cups cashew cream  (soak cashews 6-8 hours, drain and rinse, then put in food processor with just enough water to cover and blend till smooth.  If you have a Vita-mix the result is nothing short of amazing)
black pepper to taste

Heat large stockpot over medium heat.  Sprinkle bottom of pan with a pinch of salt and heat for one minute.  Add oil and heat for 30 seconds.  Add onions, carrots, celery, and bell pepper.  Saute for 10 minutes, stirring often.
I had to take a picture of the veggies sauteing because they looked so pretty

Add the vegetable stock, potatoes and thyme.  Bring to a boil, reduce heat and simmer until the potatoes are cooked through, about 15 minutes.

This is one pretty soup, although it'll look nothing like this at the end.
Take half of the soup and put it in the food processor with the already made cashew cream and blend until smooth.  Put soup mixture back in pot with the rest of the soup.  Add the corn, season with pepper if you would like and simmer until corn is cooked through.

Time to ENJOY!

Another kid approved recipe!

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