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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!

Creamy Corn Chowder with Leeks and Potatoes