Dairy Free Corn Chowder Recipe

Corn Chowder
Soak 1 cup raw cashews in enough water to cover. Leave it for a couple hours if possible.
Blend soaked cashews, soaking water and 1 bag of frozen corn in a blender.

Chop up 1 onion, 2 potatoes, 2 ribs of celery and put in a pot with the second bag of corn. Add some water or stock to just cover the veggies and simmer 8-10 minutes until tender.

Season to taste (salt, pepper, garlic, paprika, cayenne, you can even put some turmeric or anything you like) This soup has a bold corn flavor and can taste quite sweet to don’t be afraid to season it up. Taste as you go!

Once the veggies are tender, add the cashew corn puree. Bring it back to a simmer to allow it to thicken . Adjust with more water or stock if needed and fine tune the seasoning.

serve with chives, green onions, diced jalapenos, tortilla chips, etc.

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[Music] hi guys it’s katie thanks for stopping by my channel today i’m going to make a dairy-free corn chowder i’ve made this roast a couple times i kind of uh put together a couple recipes one that’s just a corn chowder recipe and one from a dairy free and i kind of combine them to make my own so i wanted to show you that today it’s really easy to put together really quick and it uses mostly things that you probably already have there’s only one ingredient that you probably don’t have but if you are a dairy free or vegan kitchen you should have and that’s raw cashews these are whole but we’re going to blend them up so if you find the pieces that works really well usually you can find them for a cheaper price and so raw cashews make a really great creamy base for soups and sauces that’s dairy free i used the cashew cream to make a potato soup recipe that’s on my channel i will link it down below i also made a creamy dairy free soup made out of cauliflower so that might be another option if you can’t have nuts to make like a creamy base for this soup other than the cashews to give like the creamy aspect of the corn chowder i’m just using frozen corn i have two bags here and these are 12 ounces so all together about a pound and a half but if you have two one pound bags that would work too or if you wanted to use fresh that would work but i’ve only ever used frozen and it works out perfectly so i have two bags one i leave whole and one eye blend you could blend the whole thing if you wanted i like a little bit of texture in there so i have two bags of frozen corn i have an onion i got some celery i’m going to use water you could use veggie stock or any kind of stock or broth that you wanted for the liquid portion i’m going to put some potatoes i didn’t originally think to put potatoes in but because the corn is so sweet and with the onions and that and even the cashews have a little sweetness i wanted a little something to kind of like soak up all of those sweet flavors and make it you know back to being sort of a savory soup and some finely diced potato did that really well so i’m going to chop all of the vegetables and i want them about the size of the corn like i said i’m not going to blend the second bag so i want all of the pieces in the soup to be about the size of a corn corn kernel and so i’m going to chop up all these vegetables and get that started the other thing you want to do is soak your cashews you can soak it in cold water a couple hours ahead of time i have this in some boiling water i’m going to use a vitamix to blend this up so it’s not as important that these are soaked if you have a regular less powerful blender you could soak them a little longer or i’ll show you how we can just send it through like a mesh strainer just to make sure there’s no unblended up pieces but if you have a um you know a regular blender soaking it can help sending it through this can help we can make it work whatever you have so i’ll turn the camera down to the counter and show you chopping up the vegetables you [Music] so okay so i’m going to put all the veggies in the pot just to put a little bit of water in stock and just start to simmer them if you wanted you could saute the onions to start but this is just kind of a throw it all in the pot kind of soup for me so i’m just going to throw them in put some water i’m going to put more water in with the cashews so i’m just putting enough to sort of cover them to get the start to cook while i blend up the cashews so i’m going to blend the cashews and the soaking water is fine you can put it all together you could just throw the corn in and blend it all together but i’m going to show you how to strain for the cashews to make sure there’s no like chunks of cashews so we’ll do it separately all right so i’m just going to use a metal strainer and pour this through press it through this is mostly just foam okay so i don’t know if you can see um there’s some little bits maybe the that hard little part that’s inside the nut where they join together so there’s a little bit here but like i said i only soaked mine for about 10 minutes but the rest of this should be free of any little lumps okay so i’m going to blend the corn now pour this back in so now we’ll blend it with the corn and once you put this in the soup it will start to thicken you see it’s very yellow from the corn it actually kind of looks like cornbread batter i’m not going to put it in until the soup is nearly ready because it will thicken and uh you know it makes it a little easier to scorch on the bottom of the pan so we’ll do that at the last part so the soup itself is just coming to a boil i’m going to season it some salt and pepper some garlic powder smoked paprika would be good some parsley would be good and we diced all those vegetables pretty small so it shouldn’t take long for them to get tender and they’ll simmer a little bit more once we put the cashew and the corn in i forgot the other corn the other bag of corn can go in at any time i’m keeping the liquid volume sort of low because we’re going to add the cashew cream and then you can always adjust with more stock or water once the soup is nearing the end to get it the right consistency if you want it a little thinner but if we keep it on the thick side then we can keep it thick if we wanted to keep it thick okay so the vegetables are mostly cooked i did add a little um smoked paprika and some cayenne just uh for a little kick and a little bit of color i’m gonna put this and you can see how thick it is like i said it looks like cornbread batter pour all that in and if you are gonna add some extra stock or broth put it in your blender let it swirl around in there and get all this good stuff out let’s see if we need to add some more liquid i’m gonna let it cook for five minutes to uh to let it thicken because it will thicken a little bit before you decide how much stock to add to it so just let this simmer a little bit got some garlic chives out of my garden i’m gonna chop up for a garnish green onions would work well diced up jalapenos would be good whatever you like okay the soup is done just make sure you simmer it gently after you put the cashew corn blended mixture in because it’s pretty easy to score it’s got a lot of sugar and it’s pretty thick once it comes sort of back up to a simmer it’s usually as thick as it’s going to get unless you really reduce it down so mine is perfect the way it is i did add just a tiny bit of water to the blender to get that last good stuff out um but i think the texture is just right so i’m just gonna garnish it with some chives like i said and it’s ready to serve hope you enjoyed the recipe i will put all the ingredients down in the description box if you make it i’d love to hear how it turned out for you if you adjust my recipe i would love to hear your adjustments and how it turned out okay thanks for watching i’ll see you guys next time bye