Here's a fabulous way to use up grilled corn on the cob from your summer bbq'ing! If you're looking for a tasty way to prep that check out this recipe. Even if it's hot outside you're going to love slurping up this creamy corn chowder. Just see how much I'm digging it in this video tutorial.
This recipe uses corn shaved off of 3 cobs of grilled corn.
** makes 4 to 6 servings
1/2 C raw cashews (soaked for 20 minutes in hot water)
1/2 C water
1 C roasted corn kernels
2 tbsp vegetable oil
1 C yellow onion, finely chopped
2 garlic cloves, minced
1 C carrot, finely chopped
1 C celery stalk, finely chopped
2 cups diced yellow potato (can leave skin on)
1 tbsp fresh thyme
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp sea salt
1 tsp ground pepper
4 C low-sodium vegetable stock
1 1/2 C roasted corn kernels
4 C baby spinach leaves
Drain and rinse soaked cashews. Place in a high powered blender along with the water and the 1 cup of roasted corn kernels. Blend until very smooth and set aside.
In a large pot sauté the yellow onion in vegetable oil over medium heat for 2 to 3 minutes stirring frequently with a wooden spoon until soft. Stir in minced garlic and cook for another minute. Then toss in celery and carrots and sauté for another 5 to 6 minutes until everything is soft and has started to release moisture.
Add in the diced potato, thyme, smoked paprika, and chili powder and sauté for another 1 to 2 minutes while the herbs and spices become fragrant. Add in sea salt and ground pepper plus 2 cups of vegetable stock and stir to combine. Simmer this mixture for 8 minutes.
Then add in all the cashew cream you blended earlier, 2 more cups of vegetable stock and the remaining roasted corn kernels. Simmer on medium for 7 to 8 minutes until a light bubbling occurs. Then fold in 4 cups of spinach leaves and simmer on low for another 20 minutes to allow the flavours to combine.