Creamiest Vegan Corn Chowder
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Source:

Ingredients for - Creamiest Vegan Corn Chowder

1. Extra-virgin olive oil - 2 teaspoons
2. Onion, finely chopped - 1
3. Ribs celery, finely chopped - 3
4. Carrots, finely chopped - 3
5. Russet potatoes, peeled and finely diced - 4 pounds
6. Cauliflower, cut into bite-size pieces - 1 head
7. Bay leaves - 2
8. Dried thyme - ½ teaspoon
9. Dried oregano - ½ teaspoon
10. Vegetable broth - 2 quarts
11. Fresh corn kernels, divided - 8 cups
12. Cashews - 1 cup
13. Nutritional yeast - ⅓ cup
14. Salt and ground black pepper to taste - ⅓ cup

How to cook deliciously - Creamiest Vegan Corn Chowder

1. Stage

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.

2. Stage

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.

3. Stage

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.