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Creamy Corn and Leek Chowdah
Creamy corn chowdah is a great way to use up some of that seasonal gold. See recipe notes for a nut-free version.
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3
leeks
sliced into thin rings, dark green tops removed (1 & 1/2
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3`
potatoes
diced into 1 cm cubes (about 2 cups)
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4
ears
corn
removed from cob (or 3 &1/2 cups)
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6
cups
vegetable broth
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3-4
tbsp
oil
or water
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Cauliflower Cream
see below
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salt & pepper
to taste
For Cauliflower Cream
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1/4
cup
raw cashews
soaked overnight or in boiling water 1 hr
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2
cups
cauliflower
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3/4
cup
vegetable broth
Cauliflower Cream
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Steam cauliflower until tender, about 10-15 minutes.
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In a high-speed blender, combine cashews and cauliflower with vegetable broth, and blend until smooth. Set aside.
The Soup
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Saute leeks with vegetable oil or water in a stock pot until tender, about 15 minutes.
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Add the potatoes and broth, cover, and simmer until the potatoes are tender, 20-30 minutes.
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Add corn and cauliflower cream, and continue to cook for an additional 20 minutes. Add salt and pepper to taste; serve immediately
NUT FREE: Sub same amount of well-rinsed sunflower or hemp seeds instead of cashews.