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Super Creamy Corn Chowder with Leeks and Potatoes!!

What do you do when your local farmers market (Dekalb Farmers Market in Atlanta) has fresh non-gmo corn for .39? You make corn chowder of course! This recipe is super simple and delicious.

 

Cook Time: 30 Minutes

Serves: 4-6

 

 

All you need is:

 

3-4 Ears of Corn with the Corn Removed *or 3 cups of rozen or canned

 

2 Russet Potatoes Peeled and Diced

 

1 Leek Chopped

 

1 Garlic Clove Minced

 

2 Cups of Vegetable Stock

 

2 Tbs of  Fresh Parsley Chopped

 

4-6 Tsp of Nutritional Yeast

 

4 Tbs of Extra Virgin Olive Oil

 

Salt and Pepper to Taste

 

1 Mini Sweet Red Pepper Sliced (Optional Garnish)

 

Cashew Cream

 

1 Cup of Cashew Cream (ingredients below)

 

1 Cup of Raw Cashews (soaked 4-6 hours, rinsed and drained) *TIP if you don’t have time to soak your cashews simple cover them in water and microwave them for about 35-60 seconds to soften.

 

1 Tsp of Garlic Powder

 

1 Tsp of Onion Powder

 

2 Tbs of Nutritional Yeast

 

Juice of 1/2 a Lemon

 

1/4 Tsp of Salt

 

1 Cup of Water

 

 

Preparation:

 

 First prepare the cream by combining all ingredients into your blender and blend until smooth and creamy and set aside. 

 

Place a large pot over medium heat and add in the oil, leeks, potatoes and garlic. Cook for about 6-7 minutes or until the potatoes are almost  fork tender. Next add in the corn and vegetable stock and let simmer covered for and additonal 10-12 minutes stirring occasionally. Next pour in the cashew cream, salt & pepper to taste and nutritional yeast. Lower heat to low and continue cooking for an additonal 4-5 minutes. Next stir in fresh parsley and top with sliced red peppers and serve.  That's it. 

 

I hope you all enjoy!

 

 

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