Poblano Corn Chowder
3/4 cup raw cashews - soaked 8 hours or simmered 10 mins
1 14oz can organic creamed corn
Drain cashews and add to a high power blended such as a Vitamix along with corn. Pure at highest speed for at least a minute until smooth. Set aside
Roast and chop a poblano and red pepper - set aside
2 large cloves garlic
1 small Yellow Onion
2 sticks of Celery
2carrots
Pulse a few times in a food processor until the size you like.
Take a big soup pot and sautee vegetables and peppers until tender in about 1/4 cup olive oil. When tender add in a quart of vegetable stock along with
1 medium Potato, peeled and diced
3 ears of Corn, shucked
Cover pot and simmer until potatoes are tender. About 10 minutes
Season with Salt & Pepper, to taste
Blend in reserved cashew-corn cream and simmer about 1 additional minute
Serve with chopped cilantro, diced avocado, diced tomato, & tortilla strips if desired.
This Chowder was the real deal. So delicious, in fact, it inspired me to start this thread. Easily as good as anything I ever made in the past with milk, cream, and roux
3/4 cup raw cashews - soaked 8 hours or simmered 10 mins
1 14oz can organic creamed corn
Drain cashews and add to a high power blended such as a Vitamix along with corn. Pure at highest speed for at least a minute until smooth. Set aside
Roast and chop a poblano and red pepper - set aside
2 large cloves garlic
1 small Yellow Onion
2 sticks of Celery
2carrots
Pulse a few times in a food processor until the size you like.
Take a big soup pot and sautee vegetables and peppers until tender in about 1/4 cup olive oil. When tender add in a quart of vegetable stock along with
1 medium Potato, peeled and diced
3 ears of Corn, shucked
Cover pot and simmer until potatoes are tender. About 10 minutes
Season with Salt & Pepper, to taste
Blend in reserved cashew-corn cream and simmer about 1 additional minute
Serve with chopped cilantro, diced avocado, diced tomato, & tortilla strips if desired.
This Chowder was the real deal. So delicious, in fact, it inspired me to start this thread. Easily as good as anything I ever made in the past with milk, cream, and roux