VEGAN CORN CHOWDER

By Peggie

Say the perfect goodbye to summer with this hearty, comforting vegan corn chowder. Creamy and crunchy, savory and sweet, and so good for you! Oil-free and gluten-free, but certainly not flavor-free.

Ingredients

• 1 1 1 yellow onion (diced)
• 1 1 1 yellow onion (diced)
• 1 1 1 yellow onion (diced)
• 2 2 2 cloves garlic (minced)
• 2 2 2 cloves garlic (minced)
• 2 2 2 cloves garlic (minced)
• 1 1 2 teaspoon dried thyme (or 2 Tablespoons fresh thyme leaves)
• 1 1 2 teaspoon dried thyme (or 2 Tablespoons fresh thyme leaves)
• 1 1 2 teaspoon dried thyme (or 2 Tablespoons fresh thyme leaves)
• 1/2 1/2 1/2 cup red lentils (picked over and rinsed)
• 1/2 1/2 1/2 cup red lentils (picked over and rinsed)
• 1/2 1/2 1/2 cup red lentils (picked over and rinsed)
• 2-3 2-3 2-3 Russet or Idaho potatoes (peeled and diced)
• 2-3 2-3 2-3 Russet or Idaho potatoes (peeled and diced)
• 2-3 2-3 2-3 Russet or Idaho potatoes (peeled and diced)
• 1 1 1 cup raw cashews (see note for prep tip)
• 1 1 1 cup raw cashews (see note for prep tip)
• 1 1 1 cup raw cashews (see note for prep tip)
• 10 10 10 cups water (divided)
• 10 10 10 cups water (divided)
• 10 10 10 cups water (divided)
• 5-6 5-6 6 cups ears of fresh corn kernels (or 6 frozen corn)
• 5-6 5-6 6 cups ears of fresh corn kernels (or 6 frozen corn)
• 5-6 5-6 6 cups ears of fresh corn kernels (or 6 frozen corn)
• salt and pepper (to taste)
• salt and pepper (to taste)
• salt and pepper (to taste)

Preparation

Step 1

In a large pot, sauté the onions, lentils, garlic, and thyme over medium-low heat until the onions have softened, about 3-5 minutes.

Blend 2 cups of water with the cashews in a blender until creamy (see note about how to soften the cashews)

Add the potatoes, cashew cream, and remaining water into the pot, and bring to a hard boil for 7 minutes.

Add the corn to the pot and bring to a simmer.

Simmer the soup for 10 minutes, season with salt and pepper to taste, and serve hot.


NOTES

Optional toppings:
Pan-roasted corn kernels
Hot sauce (Cholula is my fav!)

*If you don’t have a high-speed blender, here’s a quick tip to soften the cashews for easier blending. In a small saucepan, bring 2 cups of water and 1 cup of cashews to a boil, then simmer for 15 minutes. Drain the cashews and then make the cashew cream as directed.