Creamy Corn Chowder

I love soup, especially during chilly winter nights. Growing up, my mother often made corn chowder and it was always one of my favorites. This recipe from The Conscious Cook by Tal Ronnen uses cashew cream to give this soup its wonderfully creamy base.

Sea Salt
4 tbsp. 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 vegetable broth
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
1 1/2 cups thick Cashew Cream (click here for recipe)
Freshly ground black pepper
2 tbsp. minced chives
1/2 cup diced tomatoes

Place a large pot over medium heat, sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the onions, carrots, celery, bell pepper, and chipotle pepper. Saute 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.