Jalapeno Vegan Corn Chowder
Servings: 4
Blended cashews make this jalapeno vegan corn chowder rich and creamy without dairy or coconut milk. Sweet corn and gold potatoes simmer with smoked paprika and cumin, and each bowl has 12g of protein. Ready in 45 minutes.
Ingredients
- 1 cup raw cashews
- 1 tbsp avocado oil
- 1 yellow onion diced
- 2 celery stalks diced
- 2 carrot diced
- ½ tsp sea salt, unrefined
- ½ tsp black pepper, ground
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 4 garlic clove minced
- 3 cup corn kernels frozen
- 2 cup gold potatoes diced
- 4 cup vegetable stock divided
- ½ tsp turmeric, ground
- 1 jalapeno seeds removed and diced
Instructions
- Soak the cashews in water for at least 20 minutes.
- Heat the avocado oil in a large pot over medium heat. Add the onion, celery and carrots and cook until soft, about 10 minutes. Season with the salt and pepper.
- Add the paprika, cumin and garlic and stir until very fragrant, about 1 minute.
- Add the corn, potatoes and part of the vegetable stock. Bring to a boil, then reduce to a simmer, cover and cook until the potatoes are fork-tender, about 25 minutes.
- Meanwhile, drain the cashews and place them in a blender with the remaining vegetable stock. Blend on high until smooth.
- When the potatoes are tender, stir in the cashew purée, turmeric and jalapeño and cook, stirring occasionally, for 5 minutes. Taste and add more salt and pepper if needed. Ladle into bowls and serve warm.
Notes
- Blender Tip: If you have a standard blender, soak the cashews in hot water for at least 20 minutes so the cream blends completely smooth.
- Instant Pot Method: Cook the onion, celery, carrots, spices and garlic on Sauté, then add the corn, potatoes and 3 cups of the stock. Pressure cook on high for 5 minutes, let the pressure release naturally for 10 minutes, then stir in the cashew cream, turmeric and jalapeño on Sauté for 5 minutes.
- Spice Level: Leave in a few jalapeño seeds for more heat, or use half a jalapeño for a milder chowder. Fresh or drained canned corn also works in place of frozen.
- Storing: Refrigerate leftovers for up to 4 days. The chowder thickens as it chills, so loosen it with a splash of stock when reheating.
Nutrition
Serving: 2cups, Calories: 431kcal, Carbohydrates: 59g, Protein: 12g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Sodium: 1534mg, Potassium: 1114mg, Fiber: 8g, Sugar: 13g, Vitamin A: 6036IU, Vitamin C: 35mg, Calcium: 68mg, Iron: 4mg
