Corn and Sweet Potato Chowder with Creamed Cashews
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October 3, 2009 by Alison
Filed under Appetizers and Snacks, Chicken and Poultry Dishes, Grains and Legumes, Healthy Recipes, Side Dishes, Soups, Stews, Stocks and Broths, Vegetarian/Vegan Dishes
Serves 6-8
Thick, homestyle chowder is made with fresh farmers market corn and cashew puree. Full of hearty, creamy flavors, no one will know it’s dairy-free. Trust me, this is good soup.
Cooking Tip: Pureeing half the soup before serving creams and thickens it up, yet leaves a little texture and chunky bites of vegetables or meats.
Cooking Tip: To remove the corn kernels from a fresh ear of corn, run a sharp knife along the length of the cob, deep enough to remove the whole kernels, yet keeping clear of the fibrous cob.
SOUP
1 tablespoon olive oil
1 onion, diced
1 pound sweet potatoes, medium diced
3 ears corn, kernels removed from cob
4 cups chicken or vegetable stock
3 sprigs fresh thyme
2 bay leaves
4 ounces smoked turkey, medium diced (optional)
1/2-1 teaspoon salt (check sodium content of stock!)
1 tablespoon minced parsley
CREAM
1/2 cup cashews, soaked in water 20 minutes to soften
1/4 cup water
1 teaspoon white wine vinegar
Dash salt
Heat the oil in a large soup pot over medium heat. Add the onion and cook 4-5 minutes until translucent. Add the sweet potatoes, corn kernels, stock, thyme and bay leaves. Bring to a gentle boil then reduce heat to medium-low. Cook, uncovered, for 25 minutes.
While cooking, prepare the creamed cashews: Place all of the cream ingredients in a food processor until smooth.
When the soup is done cooking, remove the thyme stems and bay leaves. Puree half the soup in the food processor (no need to rinse out the bowl from the cream). Return to the pot and stir in the creamed cashews, optional smoked turkey and salt. Heat through. Garnish with the minced parsley.
Food photo by Jackson D. Carson
Copyright Alison Anton, 2009. All rights reserved.
