Creamy Corn + Zucchini Chowder
This Creamy Corn + Zucchini Chowder hits the perfect harmony between a hearty chowder and a light gazpacho. Warm, satisfying, and bursting with late summer flavour.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1-2 medium zucchini sliced lengthwise into quarters and then diced
- 5 cups yellow corn kernels fresh or frozen
- 3 cloves garlic minced
- 2 tbsp fresh thyme
- 2 medium red potatoes diced small
- 4 cups vegetable broth
- 1 cup cashew cream see below
- 1/2 - 2 tsp smoked paprika or to taste depending on your heat preference
- 1/4 cup nutritional yeast
- 1/4 of a fresh lemon juiced
- Salt and pepper to taste
- 2 tbsp chives finely chopped (optional)
Cashew Cream
- 1 cup raw cashews soaked in hot water for 15 mins
- 1/2 cup filtered water
Instructions
- In a medium-sized heat-proof bowl add the raw cashews. Pour hot water over the cashews until covered and soak for 15 mins.
- In a large pot add the olive oil and onion, cook over medium heat until the onions are translucent. Add the zucchini and cook for another 5 minutes. Add the corn, garlic and thyme to the pot, cook for 3- 5 more minutes until fragrant.
- Add the potatoes + vegetable broth. Bring to a boil and simmer for 10-15 minutes until the potatoes are soft.
- While the soup cooks, drain the cashews and add them and the filtered water into a blender. Blend on high until very creamy and smooth. Remove from the blender and set aside.
- Transfer 2/3 of the chowder to the same blender jug (no need to clean it) and blend until smooth. Return the blended chowder to the pot. Stir in the cashew cream, nutritional yeast + paprika. Simmer for another 5 mins.
- Add the lemon juice, and salt + pepper. Serve topped with chives and a drizzle of olive oil. Enjoy!
Notes
I used Fauxmagerie Zengarry's Smoked Paprika cashew cheese in this recipe, but feel free to use a cashew cheese of your choice (I've also used brie-style cashew cheese) and it was delicious.