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This potato corn chowder recipe is creamy, tummy-warming, and totally comforting.
On the news, I’ve been hearing reports about arctic chills, people literally freezing to death around the country, and the feet upon feet of snow that many states are getting right now.
Meanwhile, in California, we are getting four days of rain and are wondering if we will ever see the sunshine, ever, ever again.
Yep, we are totally pampered by our weather here. We “freeze” when it gets into the ’60s or ’50s and swear that this is the worst winter ever. Meanwhile, most of the rest of the country would be wearing shorts and tank tops in what we refer to as winter weather.
Yes, we are absolutely spoiled by mother nature in these parts. I know this. I’ve lived in other areas enough to know just how good we have it here most of the time (fire season with weeks of toxic smoke, and resulting winter mudslides notwithstanding.).
But when you’re cold, you’re cold. It doesn’t matter if it’s 70 degrees outside or 70 below zero. If you feel cold, you feel cold, and nothing beats a great bowl of hot, creamy chowder to help warm you up.
Now many of you know at this point that I’ve got plant-based. But even before that, I had difficulties with dairy. Dairy was most definitely not my friend. And before attending my plant-based culinary program, I would have avoided a recipe like this simply because it would have required so much fatty dairy. (Heavy cream, anyone?)
But these days, I have a very different approach to clean eating than I did when I first started out, and the plant-based approach to food has definitely taken that switch to a whole new level. I guess you could say it’s been sort of a natural evolution, but I’m not arguing. Not when I can enjoy a potato corn chowder like this one. Holy smokes!!
Rich, thick, and creamy, this chowder is simply a little taste of heaven, in my opinion, and I’m super glad that I made as much as I did because I totally want leftovers tomorrow.
How To Make This Potato Corn Chowder Recipe
Collect all your ingredients, clean, cut and measure them and have them at the ready.
Get everything that needs cooking in the pot first. Then start on the blended portion.
Lastly, you’ll combine everything and end up with this marvelous chowder.
This is not a difficult or complicated recipe. It just helps to be organized if time is a concern.
Don’t skimp on the green onions for your garnish. It’s so crazy yummy!
I try not to add too much salt to things, but this soup will need it due to the potatoes. But you can salt it at the end to your liking.
About Cashew Cream
The cashew cream is what makes this recipe so thick and creamy. But you do have to do a little prep work the night before. You must purchase RAW cashews, and soak them overnight in a lot of water (a little more than double the amount of nuts in your bowl), in the fridge. Then simply strain them and use them in recipes like this one. You can freeze them if you want to avoid this step in the future. I will often purchase two bags of cashews at a time, bring them home, soak them overnight, strain them and then place them in the freezer for whenever I want to make something like this soup (or even some cashew cream alfredo for pasta night!) It’s a necessary step for a truly rich, cashew cream. I promise, it’s not hard, but it’s totally worth it!
More Healthy Chowder Recipes
Curried Sweet Potato Chowder Recipe
Hearty Bean Chowder Recipe
Potato Corn Chowder Recipe
Healthy Potato Corn Chowder
A rich and creamy meal that works as well for lunch as it does for dinner.
6sprigsfresh thyme(you’ll remove these after cooking)
2tsp.onion powder
To Blend:
2cupssoaked, raw cashews(soaked overnight – or at least for 2 hours)
1cupvegetable broth
1tsp.garlic powder
1tsp.onion powder
2tsp.nutritional yeast
¼tsp.salt
To Serve:
green onions(sliced thin at an angle.
salt and pepperto taste
US Customary – Metric
Instructions
Place all the ingredients that need cooking into a large stock pot and bring to a boil. Cook with a vented lid for about 15 minutes at a steady, medium boil.
While that cooks, place all blending ingredients into a blender and blend until totally smooth. Note that if you don’t have a high-powered blender, you may end up having a small amount of texture in the cashew cream. It’s not bad, just a texture difference worth noting. Your chowder will just have more texture from the nuts.
When the cooking ingredients are cooked through (the potatoes are totally cooked and soft), remove from heat and stir in the cashew cream.
Season the chowder with salt and pepper as needed and serve garnished with fresh, sliced, green onions.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
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If you prefer to use sour cream or Greek yogurt, you can “temper” it to prevent it from curdling. Simply place the sour cream or yogurt in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup.
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
Corn Chowder is a type of chowder that originated in the Midwestern and Southern United States, where corn is a staple crop. The dish was popularized in the 1800s, when settlers in these regions would use the abundant corn harvest to create a thick and hearty soup.
Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.
Other plant-based milks can get the job done, but there's something special about the richness of full-fat coconut milk. If you're not a fan of coconut-y flavor, this is (obviously) not the move—it's difficult to mask the fruity nuttiness.
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
Even if you don't purée the soup with a blender, potatoes release starch as they cook — thickening the broth with a satisfying velvety consistency. In fact, we've written before about how helpful frozen hash browns can be when cooking creamy soups.
How Much Cornstarch to Thicken Soup? Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly.
A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice. The meat is typically cooked and used as a topping.
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
In fact, did you know that Edwards County, Illinois, is the Chowder Capital of the World? So ordained the county commissioners in 1958 as a salute to downstate chowder. Also known as southern Illinois chowder, downstate chowder bears virtually no resemblance to seafood chowder.
These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.
Sour cream has a high enough fat content—about 20%—to make it a good substitute for heavy cream in some savory recipes, such as soups or chili. However, while some chefs swear that sour cream is a key ingredient for a killer whipped cream, it generally can't be used on it's own to make whipped cream.
Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.
Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, whereas Manhattan Clam Chowder doesn't have any milk or cream but has a tomato base instead.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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