Spring Corn Chowder
with Potatoes & Lemon-Dill Crema
For a velvety consistency and corn flavor that permeates every bite, we blend a portion of the cooked soup with soaked cashews. Due to its uniquely low fiber and high fat and starch content, cashews provide a richly thick and creamy (but not heavy) base to this chowder.
Nutrition (per serving)
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INGREDIENTS
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 russet potato, cut into bite-size pieces
- 1 red bell pepper, trimmed and diced
- 1 celery stalk, thinly sliced, trimmed, trimmed and thinly sliced
- 13.4 oz sweet corn, drained and rinsed
- 4 tsp vegetable broth concentrate
- 1 cup cashews, soaked in 1/2 cup hot water
- 1 tsp dried dill
- 2.5 oz cashew milk yogurt
- 1 lemon, juiced
- 1 tbsp olive oil
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in medium pot over medium heat. Add onion, garlic, potato, bell pepper, and celery. Cook until veggies are softened and potatoes are almost tender, 5 to 6 minutes. Add corn, 1½ cups water, broth concentrate, and ½ tsp salt. Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 8 to 10 minutes. Remove from heat.
Transfer 1 cup soup with vegetables and soaked cashews with their liquid to blender and blend until very smooth, 1 to 2 minutes. Pour blender contents back into pot with remaining soup and stir to combine. (TIP: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing.)
Stir together just 1 tsp dried dill, yogurt, as much lemon juice as you'd like, and a pinch of salt and pepper in small bowl. Divide spring corn chowder with potatoes between bowls and top with lemon-dill crema. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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