Creamy Abodo Corn Chowder
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This creamy corn chowder is my favorite recipe in our entire data base. It is SO GOOD.



  1. In a large stock pot, pour 1/2 cup vegetable broth, chopped yellow onion, chopped carrots, and chopped chili peppers.
  2. simmer for 5-10 minutes, until fragrant
  3. add 3 cups of frozen corn and remaining vegetable broth and bring to a boil
  4. Reduce to simmer and cook for 15 minutes or until carrots are tender
  5. 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.
  6. 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.
  7. 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.
  8. Once it's hot, serve with cilantro garnish. SO GOOD!