Summer Corn Chowder

Use your summer sweet corn for this delicious and satisfying corn chowder. Sweetness from the corn, slight heat from the poblano and tanginess from the cashew creme make for a wonderful combination of flavors. Frozen corn also works excellent as it can then be enjoyed anytime of the year.

Ingredients

1 Med onion chopped

1/2 red pepper diced

3 cups of corn

1 Poblano pepper diced

4 cloves of garlic minced

1 yukon gold potato cubed

3 cups of vegetable broth

1 cup coconut milk

1 tsp parsley

3/4 tsp salt

1/2 tsp pepper

1 1/2 Tbsp nutritional yeast

1 Tsp cajun seasoning.

Cashew Creme

1/2 cup raw cashews

1/4 cup water

1 Tbsp lemon juice

1 tsp apple cider vinegar

1/4 tsp dijon mustard

pinch of fine sea salt

Preparation

Cook onion, corn, poblano, red pepper, garlic and potato covered in some broth until tender.

Add the rest of the ingredients and simmer for 20-30 minutes.

Serve with your favorite toasted baguette.

Garnished with green onion and drizzle with a cashew creme.

For Cashew Creme

Boil cashews with 2 cups of water for 20 minutes. Drain.They will become tender. Add them with the other ingredients above to a blender or bullet and blend until smooth.

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