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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.

Ingredients

  • 3 leeks sliced into thin rings, dark green tops removed (1 & 1/2
  • 3` potatoes diced into 1 cm cubes (about 2 cups)
  • 4 ears corn removed from cob (or 3 &1/2 cups)
  • 6 cups vegetable broth
  • 3-4 tbsp oil or water
  • Cauliflower Cream see below
  • salt & pepper to taste

For Cauliflower Cream

  • 1/4 cup raw cashews soaked overnight or in boiling water 1 hr
  • 2 cups cauliflower
  • 3/4 cup vegetable broth

Instructions

Cauliflower Cream

  1. Steam cauliflower until tender, about 10-15 minutes.
  2. In a high-speed blender, combine cashews and cauliflower with vegetable broth, and blend until smooth. Set aside.

The Soup

  1. Saute leeks with vegetable oil or water in a stock pot until tender, about 15 minutes.
  2. Add the potatoes and broth, cover, and simmer until the potatoes are tender, 20-30 minutes.
  3. Add corn and cauliflower cream, and continue to cook for an additional 20 minutes. Add salt and pepper to taste; serve immediately

Recipe Notes

NUT FREE: Sub same amount of well-rinsed sunflower or hemp seeds instead of cashews.