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Corn Chowder

Course Main Course, Soup
Keyword corn chowder, gluten free, no oil, oil free, plant based, recipe, vegan
Servings 8

Ingredients

  • 1 red onion diced
  • 1 diced red bell pepper optional
  • 1 can diced hot or mild green chilies 4 ounces
  • 6+1 cups vegetable broth
  • 4 medium thin skinned potatoes diced
  • 3+1 cups fresh or frozen corn
  • 1 tablespoon nutritional yeast optional
  • 2 teaspoons salt free seasoning optional
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon white or black pepper
  • 1 bay leaf
  • 1/2 cup raw cashews optional

Instructions

  • Combine all ingredients, except 1 cup of the broth, 1 cup of the corn, cashews and water, in a pressure cooker or large pot on the stove.
  • Set the pressure cooker to 5 minutes or bring the pot to a boil and let simmer until the potatoes are soft.
  • Meanwhile, combine the 1 cup broth, 1 cup corn, and 1/2 cup cashews (if desired) in a blender and blend until smooth.
  • Pour into the soup and heat through until thickened.