I feel like I’m beginning to sound like a broken record, but I am SO ready for a change of the seasons! It’s finally starting to feel more and more like spring everyday and I couldn’t be more excited. Impending allergies and all! I’m dying for fresh, new flavors and veggies other than those of the root variety. I love eating what’s in season, but I’m getting a little stir-crazy! Nick and I were trying to figure out something new and tasty to try, so we ended up making this delicious corn chowder. While the corn wasn’t fresh from the fields, the frozen variety did give us a little taste of what’s to come (and allowed us to use some more of those root veggies!). This soup is slightly creamy, complex in flavors, and completely delicious! This is one I would make again in a heartbeat. And it’s a breeze to make!
recipe adapted from cheeky kitchen
1 T extra virgin olive oil
1/2 yellow onion, diced
1 red bell pepper, diced
8 small red potatoes, diced
3 carrots, diced
4 cups rice milk
3 cups water, divided
2 1/2 tsp Better than Bouillon No Chicken Base, divided
1 cup cashews (soaked overnight in water)
1/4 cup cornstarch
3 cups frozen corn, any variety
salt & pepper, to taste
Heat the olive oil in a large pot over medium-high heat. Saute the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots cook for 2-3 minutes. Add the rice milk and 1 cup of water mixed with 2 tsp Better than Bouillon. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low. Meanwhile, blend the cashews and 1 cup of broth mixed with 1/2 tsp Better than Bouillon into your blender and puree until creamy. Pour into the pot and stir to combine. Whisk cornstarch into remaining 1 cup of water. Add to the soup, along with the corn. Bring the heat back up just until the soup is slightly thickened. Remove from heat. Salt and pepper to taste.
This soup is wonderful. And reheats like a dream!