Vegan corn chowder

ChowderI am not sure who to credit this recipe with because the website that originally listed it is now 404 page not found. To whomever invented this recipe, my hat is off to you. It is easy and delicious. Really, really delicious.

Serves 4

Ingredients for the croutons:
1/2 loaf super crusty bread, cubed
nonstick olive oil cooking spray
salt & pepper

Ingredients for the chowder:
1/2 tablespoon margarine
1/4 white onion, finely chopped
1/2 bell pepper, seeded and finely diced
4 small red potatoes, diced
1 1/2 carrots, diced
2.5 tablespoons vegetable boullion (1.5 cubes of knorr)
6 cups vegetable broth
1/2 cup cashews (soaked in hot/boiling water for 2 hours)
1/4 cup cornstarch
1 1/2 cups fresh or frozen white & yellow corn
salt & pepper to taste

Prepare the croutons ahead of time by preheating the oven to 450 degrees. Spray the cubed bread generously with olive oil spray, then sprinkle with salt and pepper. Bake in preheated oven for 15-20 minutes, or until golden brown. Use a spatula to flip halfway through the baking time for evenly golden browned croutons.

Heat a large pot over medium-high heat. Add the olive oil. Toss the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots cook for 2-3 minutes, then toss in the vegetable boullion and 4 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low.

Meanwhile, toss the cashews and 1 cup of broth into your blender and puree completely until creamy. Pour into your pot and stir to combine. Whisk the remaining cup of broth with cornstarch. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened. Remove from heat. Salt and pepper to taste.

(Nut free? Swap half the vegetable broth with soymilk and omit the cashew cream from this recipe.)

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