Dairy Free Vegetable Chowder Recipe

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This Veggie Corn Chowder is an easy and delicious way to add more vegetables into your family’s meals! This simple Veggie Corn Chowder might just become a part of your weekly meal rotation!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6

Ingredients

2 cups organic vegetable OR chicken broth or stock, use vegetable broth for vegan or vegetarian
3/4 cup raw cashews
3 tablespoons extra virgin olive oil, or unrefined macadamia nut oil
2 tablespoons brown rice flour
1/2 cup onion, finely chopped
3 carrots, finely chopped
1 leek stalk, finely chopped
3 celery stalks, finely chopped
3 cups organic frozen corn
Unrefined Himalayan pink salt
2 tablespoons fresh thyme

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Instructions

Add the broth and cashews to a high-speed blender, and process until smooth and creamy. Set cashew broth aside.
Heat the oil in a large soup pot over medium heat.
Whisk in the flour. Continue whisking until the mixture darkens but does not burn, about 4 minutes (this is called making a roux.)
Add the onion, carrots, leeks, and celery and stir occasionally until the vegetables begin to soften, 5 to 6 minutes.
Add the corn and thyme and cook 2 to 3 minutes, or until corn is completely thawed.
Pour in the reserved cashew broth and bring to a boil.
Lower the heat and simmer for 10 minutes, until thickened.
Use a handheld stick blender to puree. Note: the chowder will have a somewhat chunky consistency. Serve warm.

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Find it online: https://cleancuisine.com/veggie-corn-chowder/

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Dairy Free Vegetable Chowder Recipe

Ingredients

Instructions