Summer Chowder (Vegan)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 12.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 146.1 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 10.7 g

View full nutritional breakdown of Summer Chowder (Vegan) calories by ingredient
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Recipe from
Recipe from

Number of Servings: 8


    - 2 tbsp oil
    - 1 large sweet onion, halved and sliced
    - 2 celery stalks, chopped
    - 2 shallots, chopped
    - 4 to 6 cloves of garlic, chopped
    - 1 small cauliflower, chopped (about 5 cups)
    - 1 cup raw cashews
    - 3 cups peeled potato, diced (Yukon Gold is nice), divided
    - water
    - kernels from 2 ears of corn
    - 1/2 cup nutritional yeast (optional)
    - salt and pepper to taste


1. Heat oil in a large soup pot over medium heat. Saute onions and celery for 5 mins, then add shallots and garlic. Saute for another 5 mins until soft and translucent but not golden.
2. Add cashews, 1 cup of the potato, and the cauliflower. Add enough water to almost cover the veggies (i.e. a few should be poking out). Bring to a boil, then reduce heat, cover, and simmer for 15-20 mins, until veggies are very soft.
3. While cauliflower is cooking, boil the remaining potatoes in salted water until just tender (about 5 mins for fresh potatoes). Add corn and cook for another 2 mins, until corn is tender. Drain.
4. Blend cauliflower with an immersion blender until very smooth (a good 5 mins). Add more water if too thick. Add nutritional yeast, if using, and season with salt and pepper. Add potatoes and corn and mix well. Adjust seasonings and serve.

Serving Size: Approx. 8 (2 cup) servings

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