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Creamy Corn Chowder with Potatoes and Cashews Recipe

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5 from 101 reviews

This creamy Corn Chowder features fresh sweet corn, potatoes, and aromatic vegetables simmered to perfection with a blend of spices, finished with a cashew cream for richness and a hint of lemon. Perfectly comforting and slightly spicy, this dish is ideal as a hearty lunch or dinner for any season.

Ingredients

Units Scale

Vegetables and Aromatics

  • 6 ears fresh sweet corn, husks and silks removed
  • 1 medium yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, stemmed, seeded, and diced
  • 3 garlic cloves, chopped
  • 4 medium Yukon Gold potatoes, chopped

Liquids and Fats

  • 2 tablespoons butter or vegan butter
  • 5 cups water
  • 1 1/2 tablespoons fresh lemon juice

Spices and Seasoning

  • 2 teaspoons Old Bay Seasoning
  • 2 teaspoons sea salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • Pinches of cayenne pepper
  • Freshly ground black pepper, to taste

Others

  • 1/3 cup raw cashews
  • Chopped chives, for garnish
  • Sour cream or vegan sour cream, optional for serving

Instructions

  1. Prepare the Corn: Slice the kernels off the corn cobs carefully. Use the back of a chef’s knife to scrape the milky liquid remaining on the cobs, then snap the cobs in half and set aside for later use in the broth.
  2. Sauté Vegetables: Heat butter in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and red bell pepper. Cook for about 8 minutes, stirring occasionally, until vegetables are softened. Stir in chopped garlic and cook briefly until fragrant.
  3. Simmer Broth: Pour in 5 cups of water, then add the chopped potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne pepper, freshly ground black pepper, and the prepared corn cobs. Bring to a simmer and cook for 20 minutes to infuse flavors.
  4. Remove Solids: After simmering, use tongs to remove and discard the corn cobs and bay leaf from the pot to leave a flavorful broth with softened potatoes.
  5. Add Corn Kernels: Stir the freshly cut corn kernels along with the milky liquid scraped from the cobs into the pot. Continue simmering for another 10 to 15 minutes until the potatoes are tender and the corn is cooked through.
  6. Blend Cashew Cream: Take 2 cups of the soup from the pot and transfer it to a high-speed blender. Add the raw cashews and blend until completely creamy and smooth.
  7. Combine and Season: Pour the blended cashew cream back into the pot with the soup. Stir well, then add fresh lemon juice. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.
  8. Serve: Ladle the chowder into bowls, garnish with chopped chives, and add dollops of sour cream or vegan sour cream if desired. Serve hot and enjoy.

Notes

  • Raw cashews must be soaked for a few hours or blended thoroughly for a creamy texture.
  • Old Bay seasoning adds a distinctive flavor but can be substituted with a blend of celery salt, paprika, and black pepper if unavailable.
  • To make this chowder vegan, use vegan butter and vegan sour cream.
  • For thicker chowder, blend more soup or reduce water slightly.
  • Fresh corn is best for this recipe, but frozen corn can be used in a pinch.

Find it online: https://yummelle.com/creamy-corn-chowder-with-potatoes-and-cashews-recipe/