This is a deliciously cozy soup that makes a great weekday lunch – or the perfect Sunday dinner, served along with steamed Brussels sprouts, a huge green salad, and a loaf of crusty whole grain bread.
Creamy, chunky, great texture, and lots of pure flavors. We are loving this, and I hope you do too.
CREAMY POTATO AND CORN CHOWDER
1 large sweet onion, diced
1 clove garlic, minced
6 medium Yukon Gold potatoes, peeled and diced
2 cups frozen organic sweet corn (still frozen, not thawed)
1 cup carrots, shredded
1 cup celery, diced
4 cups vegetable broth
1/2 cup water
kosher salt, to taste
coarsely ground black pepper, to taste
dash Cajun seasoning
dash smoked paprika
1 bay leaf
1/2 cup raw cashews
Garnish: fresh Italian parsley, minced
In a large Electric Pressure Cooker (like a Zavor Lux Multi-Cooker, my personal favorite), sauté the onion for a few minutes, using a little water to avoid sticking. Add garlic and stir for a minute (or less), and then select Cancel to stop the sauté process.
To the pressure cooking pot, add the next 11 ingredients (potatoes through bay leaf). Lock the lid in place. Select High Pressure and set timer for 8 minutes.
After the cooking is complete, allow to rest for 10 minutes, and then use the quick release method to release any remaining pressure.
When valve drops, carefully remove lid, and discard the bay leaf.
In a high-powered blender like a Vitamix, blend the cashews with about 2 cups of cooked soup, until smooth and creamy. Return mixture to soup pot and stir well.
Taste and add additional seasonings, if desired. Garnish with fresh parsley, and serve.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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