Creamiest Vegan Corn Chowder recipe
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Ingredients
- 2 teaspoons extra-virgin olive oil 1 onion, finely chopped 3 ribs celery, finely chopped 3 carrots, finely chopped 4 pounds russet potatoes, peeled and finely diced 1 head cauliflower, cut into bite-size pieces 2 bay leaves ½ teaspoon dried thyme ½ teaspoon dried oregano 2 quarts vegetable broth 8 cups fresh corn kernels, divided 1 cup cashews ⅓ cup nutritional yeast salt and ground black pepper to taste
Nutrition Info
- 340.9 caloriescarbohydrate: 61.5 gcholesterol: : -fat: 8 gfiber: 8.9 gprotein: 12.2 gsaturatedFat: 1.4 gservingSize: -sodium: 446.3 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Creamiest Vegan Corn Chowder
Directions
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Heat olive oil in a large soup pot over medium heat, cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables, cook about 5 minutes more.
Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down, pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot, season with salt and black pepper.