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Creamy Corn and Potato Chowder by @crumbs.and.caramel
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2 tbsp extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, diced
1 red bell pepper, diced
2 cups corn kernels, fresh or frozen (about 2 ears of corn)
4 cups baby potatoes, skin on, cut up into equal sized pieces (quartered, halved etc) (1.5 lbs)
4 cups vegan soup stock
1/3 cup raw cashew pieces, soaked (about 50g)
2/3 cup hot water
1 tsp dried basil (or handful minced fresh basil)
In a large pot, heat the olive oil over medium heat. When glistening, add the onions and sauté for 2-3 minutes or until softened and translucent. Add the garlic, cooking for 30 seconds. Add in the red bell pepper, corn, potatoes, dried basil (if using fresh basil, add it later), and soup stock. Stir, put on the lid and turn the heat up to high. Bring to a boil, then reduce heat to a simmer, cooking for 5-8 minutes or until the potatoes are barely fork-tender.
In the meantime, blend the cashews with the hot water until smooth. Add the cashew cream to the pot, stir and return to a simmer for 2 minutes. Remove from heat.
Add 2 cups of the chowder to a blender, and process until creamy then add back to the pot. Alternately, use an immersion blender, and pulse 3 or 4 times or until desired consistency. The chowder is best when only some of it is blended (not completely puréed) and chunks of potatoes and corn remain intact. Stir in the fresh basil if using. Ladle into bowls and serve with fresh basil if desired.
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