I have made corn chowder previously, but usually use an unsweetened vegan milk. This time for creaminess, I used cashews. This recipe takes a little advanced preparation, because the cashews need to be soaked for several hours. Or you can start soaking the cashews before leaving for work so that they are ready when you get home.
This recipe is thicker and creamier than using just milk. The hubby liked this version, but I did not tell him that I made the chowder in a different way. I decided to wait to see if he noticed. It took a couple of spoonfuls before he asked, “Did you do something different?”
Vegan Corn Chowder
1cup raw cashews, water to cover (soak for at least 2 hours)
1 tablespoon olive oil
1 cup onion, diced
1/2 cup roasted red pepper
8 cups vegetable stock, or 8 Cups water with 2 tablespoons Better Than Boullion Vegetable
4 medium potatoes, peeled cut into 1/2″ cubes
1 teaspoon dried thyme or 2 tablespoons fresh thyme
1 16 oz package frozen corn
Salt to taste
In a large pot, heat olive oil over medium heat. Add onion and cook for 5 minutes or until almost tender. Add roasted bell pepper and cook for 2-3 minutes or until onion is tender.
Add vegetable stock, potatoes and thyme. Bring to a simmer. Simmer for 10 minutes and then add corn. Bring back to a simmer and cook for 10 more minutes or until potatoes are tender.
Drain cashews and place in blender. Blend at high speed until smooth. If needed, add some of the stock from the pot in order to blend smoothly. Add this mixture to the pot and stir. Cook over medium heat until heated through.