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This creamy corn chowder is my favorite recipe in our entire data base. It is SO GOOD.
INGREDIENTS
- 5 cups corn frozen
- 1 yellow onion
- 5 cups Vegetable Broth
- 3 carrots (large carrots, chopped)
- 3 chipotle chilis in abodo sauce (canned) If this isn't available, any other type of chili will do
- 1 can Cooked garbanzo beans
- 1 cup Cashews
- 2 ounces Cilantro (for garnish)
INSTRUCTIONS
- In a large stock pot, pour 1/2 cup vegetable broth, chopped yellow onion, chopped carrots, and chopped chili peppers.
- simmer for 5-10 minutes, until fragrant
- add 3 cups of frozen corn and remaining vegetable broth and bring to a boil
- Reduce to simmer and cook for 15 minutes or until carrots are tender
- Using a ladle, transfer 1 cup of soup into a blender cup along with cashews. Blend on high just until you have a fairly smooth mixture and cashews are well-assimilated. This is your "cream." Return the cream to the stock pot and stir together with the soup.
- Now to cream the soup together, you can either use the "pulse" function of your blender or use an immersion blender directly into your pot. Here's the secret: you don't want it to be overly blended as this is a chowder.
- Once the soup is blended to your liking, add the remaining corn into your creamy soup mixture and bring the heat up to a simmer.
- Once it's hot, serve with cilantro garnish. SO GOOD!
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