Vegan Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 large yukon gold potatoes2.5 cups cashew cream (1.5 cups cashews covered 1 inch above nuts with water and blend until smooth)5 cups frozen yellow corn2 large carrots1 stalk celery2 medium yellow onions8 cups faux chicken stock2 sprigs of fresh thyme
Sprinkle a pinch of salt in the bottom of a medium stock pot and heat for 30 seconds. Then add olive oil and heat for 1 minute to create nonstick effect.
Cut all vegetables to 1/4" dice. Add celery, onions, bell pepper, and carrots to pot and saute over medium heat for 10 minutes, stirring frequently.
Add potatoes, faux chicken stock, and 2 sprigs of fresh thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.
Add cashew cream and corn and let simmer for 15 minutes. Salt and pepper to taste.
Number of Servings: 12
Recipe submitted by SparkPeople user SBJONES520.
Cut all vegetables to 1/4" dice. Add celery, onions, bell pepper, and carrots to pot and saute over medium heat for 10 minutes, stirring frequently.
Add potatoes, faux chicken stock, and 2 sprigs of fresh thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes, stirring occasionally.
Add cashew cream and corn and let simmer for 15 minutes. Salt and pepper to taste.
Number of Servings: 12
Recipe submitted by SparkPeople user SBJONES520.
Nutritional Info Amount Per Serving
- Calories: 234.8
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 543.7 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 4.6 g
- Protein: 6.2 g
Member Reviews
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LISIEPOOH
Well, this is really NOT exactly Tal's recipe,but maybe that's a good thing. I have this cookbook, but his recipe is more daunting. For ex., he wants "roasted or grilled corn". Did you lose the smokiness of the dish using frozen instead? Actually, a LOT of the ingreds missing, most notably chipotles - 7/10/12