Vegan Corn Chowder

Ingredients

• ½ cup Raw Cashews
• 1 ½ cups Unsweetened Non-dairy Milk
• ¾ tbsp Miso Paste
• 3 tbsp Vegan Butter
• 3 whole Green Onions
• 1 ½ cups Celery
• 1 whole Red Bell Pepper
• 3 cloves Garlic
• ¾ tsp Dried Thyme
• ½ tsp Smoked Paprika
• ¼ tsp Red Pepper Flakes
• 2 tbsp All-purpose Flour
• 2 ¾ cups Vegetable Broth
• 2 ¾ cups Corn Kernels
• ¾ lb Yellow Potatoes
• 2 Bay Leaves

Instructions

1. Cover the cashews with boiling water and soak for 10 minutes. Drain and transfer to a blender with the non-dairy milk and miso paste. Blend until completely smooth. Set cashew cream aside.
2. Melt 1 ½ tablespoons of vegan butter in a large pot over medium heat. Add the green onions, celery, and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
3. Add the garlic, dried thyme, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant.
4. Add the remaining 1 ½ tablespoons of vegan butter and let it melt. Stir in the flour, coating the mixture evenly, and cook for 1 minute until slightly thickened.
5. Gradually pour in the vegetable broth in two additions, stirring well between each. Add the corn kernels, potatoes, and bay leaves. Stir to combine.
6. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8 minutes, or until the potatoes are fork-tender.
7. Remove the bay leaves. Stir in the cashew cream until fully incorporated. Season with salt and pepper to taste, then ladle into bowls and serve warm.