I have not done food blogging recently because I’ve been busy with my newborn (7 weeks old now), and having to care for a toddler is not an easy task. But, being busy doesn’t give me an excuse not to eat! Here is one of my favorite recipes that perfectly hits the spot when I crave for something rich, comforting (because it’s been freezing cold) and nourishing (to me) as a lactating mom. 🙂 This is dairy-free, less fat (no butter and thick dairy cream) and not your traditional version of classic corn chowder. It’s simple and healthy for everybody!
Classification: Vegan, Vegetarian
potatoes – 7 cups, diced
corn – 3 (15 ounces) cans, divided
raw cashews – 1/2 cup
onion – 2 cups, diced
Chicken Style Seasoning or Country Style Seasoning – 1/2 cup
nutritional yeast flakes – 1/4 cup
dried basil – 1 teaspoon
parsley flakes – 1 teaspoon
onion powder – 1 teaspoon
garlic powder – 1 teaspoon
1. Place potatoes and onions in a large pot and cover with about 5 to 6 cups water. Bring to boil. Reduce to a low boil until potatoes are tender.
2. In a blender, blend 2 cups of cooked potatoes and onion mixture, raw cashews, and 1 can of corn. Blend until smooth, adding additional water if necessary.
3. Pour the blended mixture, along with the remaining ingredients, into a pan with cooked potatoes. Simmer until heated through. You may add water as needed to reach desired consistency.
Note: Do not boil; as the soup will curdle. Add a little bit of salt as necessary.
Makes about 12-15 servings.
Garnish with your favorite fresh herbs or green onions. Serve hot with your favorite crackers! Enjoy!
You may also like Avo-Corn-Peas Soup.