Cilantro Summer Corn Chowder with Cashew Cream
 
 
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 4 ears of Organic corn, corn kernels removed *
  • 1 small sweet onion, chopped
  • 2 tablespoons or more of vegetable broth
  • ¼ cup chopped fresh cilantro and some for garnish
  • ¼ cup or more of unflavored non-dairy milk
  • 1 tablespoon maple syrup
  • ¼ teaspoon salt or more to taste
  • ¼ teaspoon or more of ground black pepper
  • ¼ cup chopped cashews
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • 8 cherry tomatoes for garnish
Instructions
  1. *When removing corn kernels, I like to arrange an ear of corn vertically in a large bowl. Using a sharp knife, slice the corn off the cob, turning the ear as you go.
  2. Add the chopped cashews and salt to a food processor. Process until powdery. Add the lemon juice and just enough spring water to cover the cashews and process until smooth and creamy.
  3. Steam corn kernels for about 5 minutes, or until soft and golden yellow. Save ⅓ cup for garnish.
  4. Meanwhile, heat 2 tablespoons vegetable broth in a small saute pan. Saute chopped onion in until soft and translucent, adding more vegetable broth if needed.
  5. Combine the onion, corn kernels, tablespoon of maple syrup and unflavored non-dairy milk in the same rinsed food processor and process until smooth. Add more non-dairy milk if you want a thinner soup or vegetable broth.
  6. Re-heat in a saucepan if necessary.
  7. Put the chowder in a soup bowl. Smear a little cashew cream over the top. Garnish with fresh cilantro, tomatoes and steamed corn.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/cornchowder/