Sweet Corn Chowder with Basil

Serves 6

  • 6 ears of fresh sweet corn
  • 2 tbsp coconut oil
  • 1/2 of a large sweet onion, diced
  • 2 large cloves of garlic, minced
  • 2 small ribs of celery, thinly chopped
  • 1 red bell pepper, diced
  • 1 medium yellow potato, cubed (with skin on)
  • 1 cup raw cashews, soaked for 2+ hours
  • 1 cup of unsweetened almond milk
  • 2 cups of vegetable or “no-chicken” stock
  • 1 tsp smoked paprika
  • 5 tbsp soy sauce
  • 2 dashes of liquid smoke
  • 1/4 cup fresh basil leaves, julienned
  • salt and pepper
  • 1 – 2 tbsp lemon juice (to taste)
  • Optional Add In: 1-2 chipotle peppers in adobo, chopped, depending on your desired heat level.
  1. Steam/cook the ears of corn. Let cool and cut the corn from the cob. Set aside.
  2. In a large stock pot heat the coconut oil over medium heat. Add the onion, garlic, celery, and red pepper. Season with 2 good pinches of salt. Sauté for 8-10 minutes, until vegetables are tender and start to brown. Add the cubed potato and 2/3 of the fresh sweet corn, saute for an additional 2-3 minutes.
  3. While the vegetables are sautéing make the cashew cream. Drain the soaked cashews, place in a blender along with the almond milk. Blend on high until smooth and creamy, 1-3 minutes.
  4. When the vegetables are done sautéing, deglaze the bottom of the pot with a splash of the stock. Once deglazed, add the rest of the stock. Pour in the cashew cream, stir to combine.
  5. Run an immersion blender through the soup a few times, making at smooth or chunky as desired.
  6. Add in the rest of the corn, paprika, soy sauce, liquid smoke, and basil. Bring to a boil. Turn down heat and gently simmer for 20 minutes.
  7. Season with salt and pepper to taste, remove from heat, cover and let stand for 10-15 minutes before serving.
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