If you’re looking for a warm and comforting meal, look no further than this delicious vegetarian corn chowder recipe. This creamy soup is bursting with fresh flavors and hearty textures that will satisfy any appetite.
Why You’ll Love This Recipe
- It’s perfect for a cozy night in.
- The combination of savory ingredients makes it satisfying and filling.
- It’s easy to make and can be customized to suit your preferences.
For the Soup:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 garlic cloves, minced
– 1 red bell pepper, chopped
– 4 cups vegetable broth
– 5 cups yellow corn kernels
– Salt and black pepper
For the Cashew Cream:
-½ cup raw cashews
-1 clove garlic
-Juice from one lemon
How To Make This Recipe
Preparing the Cashew Cream:
- Soak cashews in hot water for at least one hour.
- Drain cashews and add them into a blender along with minced garlic, lemon juice, salt,
and enough water to blend (around half-cup).
- Blend until smooth consistency achieved then keep aside.
Making the Soup:
- Heat olive oil in a pot over medium heat; sauté onions until translucent then add garlic &red bell pepper stir for few minutes.
2.Add vegetable broth stirring continuously till boiling then reduce heat slightly simmering covered .
3 Add four cups cooked sweet corn kernels.Use canned or frozen sweetcorn
4.Stirring regularly let soup cook on low heat till vegetables are tender about20min.(you can also use immersion blender if you want creamier texture)
5.Add required amount of salt&pepper then Remove from heat ,Stir through prepared cashew cream and serve.
Cooking Time and Temperature Guidelines
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- When making the cashew cream, make sure to soak the cashews first for a smoother texture.
- For a creamier texture, use an immersion blender to blend the soup until smooth.
- If you prefer your chowder thicker, reduce the amount of vegetable broth.
Feel free to add or adjust seasoning to your liking. You can also top your bowl with fresh herbs like cilantro or dill for added flavor.
- If using canned corn, make sure to drain it beforehand;
- Frozen corn doesn’t need any pre-cooking so just add it frozen into the pot
## Recommended Tools To Make This Recipe:
-Chopping board and knife
-Measuring cups& spoons
To Sum Up:
This Vegetarian Corn Chowder recipe is perfect if you’re looking for a warm and comforting meal that’s still healthy! Packed with savory flavors, this soup is filling yet satisfying. The key is in preparing the cashew cream as it adds a creamy element without any dairy while keeping things vegan-friendly.
FAQ #1: Can I make this recipe vegan?
Answer: Yes! This vegetarian corn chowder recipe can easily be made vegan by using non-dairy milk and skipping the cheese. You could also use nutritional yeast flakes or vegan cheese shreds as a dairy-free alternative.
FAQ #2: Can I freeze this soup?
Answer: Absolutely! This vegetarian corn chowder freezes well in an air-tight container for up to 3 months. However, if you plan on freezing it, leave out the potatoes when making the recipe since they don’t freeze very well.
FAQ #3: What if I don’t have fresh corn on hand?
Answer: No worries! If you don’t have access to fresh ears of sweet corn, frozen organic sweet corn is an excellent substitution. Just thaw before using in the recipe or add straight from frozen and cook until heated through. Additionally, canned sweetcorn can be used as well but keep in mind that it may contain added salt so adjust seasoning accordingly.