Creamy Corn Chowder

Spring is just around the corner, but that does not mean soup season has to end. Truth is, I love to eat soup all year round. Corn chowder has always been one of my favorite soups. The combination of corn and potatoes tastes like a bowl full of comfort. As I have continually cut dairy out of my diet, finding a corn chowder recipe that is rich and creamy has been tough to come by. I am pleased to say the search for that is now over! I have omitted the heave cream that you typically find in corn chowder, and replaced it with cashew cream. The results are truly delicious and better than any other gluten-free and vegan corn chowder recipe I have ever had. Give it a try for yourself and see what you think.

Creamy Corn Chowder
(makes about 6 servings)

• 1 cup raw cashews
• 1 cup water
• 1 Tablespoon grapeseed oil
• 1 shallot, chopped
• 2-3 cloves garlic, minced
• 1 bag frozen corn (organic,non-gmo), thawed
• 3 medium Idaho potatoes, cut into cubes
• 6 cups vegetable broth
• 1 teaspoon fresh thyme, stems removed
• salt & pepper to taste
• crushed red pepper to taste (optional)

1. Soak raw cashews for two hours. Drain and add cashews to high-speed blender. Add one cup of water and blend until smooth. Set aside.
2. Heat oil in a soup pot over medium heat. Add the shallot and cook for about 5 minutes, or until soft. Add garlic and thyme and cook for 1 minutes more.
3. Add vegetable broth and potatoes, and bring to a boil. Allow potatoes to boil for about 8 minutes. 
4. Add corn to the soup and reduce heat to medium-low. Cook for 5 minutes more.
5. Add cashew cream to the soup, along with salt, pepper, and crushed red pepper, and reduce heat to a simmer. Cook for for 5-8 minutes more. Stir occasionally to prevent soup from sticking to the bottom of the pot. 
6. Give soup a taste and adjust seasoning as needed. Serve and enjoy!