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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





 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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