Monday, March 11, 2013

10 Minute Corn Chowder with Garlic Cashew Cream

This is one of those recipes I make when I'm in between grocery runs! It only has a few ingredients and it's so easy and quick to make.  You can play around with it and add to it as you like but this is the basic recipe.  The cashew cream was something I whipped up as a little extra treat and it's just as good without it.  If you decide you'd like to do the cream you'll need to prep the cashews a day in advance. I normally just have it on hand since it's a great way to add a creamy taste to vegan meals.  On with the recipe!

You'll need:
One can white/gold corn (16oz)
One large potato
One medium onion
2T butter
1/2T Galic Powder
1T Bacon Salt
1t Celery Root Flakes

Chop the potatoes and put them in a pot of salted, boiling water for about ten minutes or until they are soft.  While they're cooking, you can put together the rest of the soup.  Chop the onions and melt the butter in a medium saucepan. I used Earth Balance vegan butter but you can use whatever you normally do.  Add the onions to the butter and cook a few minutes until they begin to soften and look translucent.  Then add the Bacon Salt, Garlic Powder, Celery Root Flakes and the corn.  Cook over medium heat until it's hot (but try not to boil it!) and then transfer the whole thing to a blender and blend until smooth.  Return it to the pot on low heat and add salt and pepper to taste. When the potatoes have softened, drain them and add them to the corn mixture.  Eat. :)  It doesn't get easier than that does it? 

For the thick cashew cream:
Soak 2 cups of whole, shelled, raw cashews in cold water overnight..  Be sure they are fully covered by the water.  After 24 hours, drain them and then add them to a blender.  Pulse while adding in fresh cold water. Add  the water slowly and stop when you reach the consistency desired. A thick cashew cream should have the consistency of whipped cream or soft cream cheese. You can continue to add for a standard cashew cream which can be used in recipes in place of milk or cream.

Note: Some people like to blend the potatoes into the mix so that the whole thing is a smooth puree.  I prefer a little texture to mine so that's why I add the potatoes after but you can do it either way you choose.  I also always use a white/yellow corn mix so that it's a little sweeter.  To make the cashew cream simply mix up the pre-made cashew cream with a bit of garlic to taste and then add to the top. :)

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