Now that it is officially fall, try this delicious corn chowder recipe from Tal Ronen!
Makes 6 servings
Prep time: 1 hour
- Sea salt
- 4 tablespoons extra-virgin olive oil
- 2 cups diced Vidalia onions
- 2 large carrots, peeled and cut into 1/4-inch dice
- 1 celery stalk, cut into 1/4-inch dice
- 1 red bell pepper, de-ribbed and cut into 1/4-inch dice
- 1 dried chipotle pepper
- 5 cups faux chicken stock (try Better Than Bouillon brand)
- 2 large Yukon gold potatoes, peeled and cut into 1/4-inch dice
- 2 fresh thyme sprigs
- Kernels from 6 ears of corn, plus 2 ears roasted or grilled corn
- Freshly ground black pepper
- 2 tablespoons minced chives
- 1/2 cup diced tomato
- 1 1/2 cups thick Cashew Cream (recipe follows)
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let smoke. This will create a nonstick effect.
Add the onions, carrots, celery, bell pepper, and chipotle. Sauté for 10 minutes, stirring often. Add the stock, potatoes, and thyme, bring to a boil, reduce the heat, and simmer until the potatoes are tender, 15 to 20 minutes.
With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and Cashew Cream, season with salt and pepper to taste, and simmer for 15 minutes. Remove the chipotle pepper and thyme sprigs. Garnish with the chives, tomato, and roasted corn kernels.
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate over night. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. To thicken the cashew cream, simply reduce the amount of water in the blender so that the water just covers the cashews.
For more delicious recipes from Tal Ronnen, check out "The Conscious Cook."