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Vegan creole corn chowder

Creole Corn Chowder

Author: Lisa Charters
Servings : 4

Ingredients

  • 3/4 cup raw cashews soaked for at least an hour, water discarded
  • 3 cups vegetable broth
  • 1 tsp extra virgin olive oil
  • 1/2 red onion large, diced
  • 2 tsp bottled minced garlic
  • 2 sweet potato
  • 2 red bell pepper diced
  • 1 Anaheim pepper diced
  • 1 cup water
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp dried thyme
  • 1/2 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 4 cups frozen corn
  • 1 cup unsweetened almond milk
  • 1 can coconut milk full fat
  • 1 Tbsp lime juice
  • 1/2 tsp liquid smoke
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Combine the cashews and broth in a blender and blend until smooth. Set aside.
  • Heat the oil in a large pot over medium heat. Add the Veggies and peppers. Sauté for 6-8 minutes.
  • Add cashew mixture and spices, bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until potatoes are tender.
  • Add 2 cups of the corn, almond milk, coconut milk, lime juice and liquid smoke to a blender and blend until smooth.
  • Add corn mixture, the remaining corn, salt and pepper to the pot. Simmer until corn is heated through.
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