Vegan corn chowder
I 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.
Ingredients for the croutons:
Ingredients for the chowder:
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.)