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Cream Of Corn Chowder Recipe

Ingredients

How to make it

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  • Cut and pasted from: http://www.foodbuzz.com/blogs/3837052-incredible-creamy-corn-chowder.
  • Melt your EB in a large soup pot. Add your onion, carrot, celery, peppers including jalapeno, and garlic. Saute over medium heat for 5-6 minutes, until onions are translucent.
  • Add your squash and potatoes. Add your corn now, if using fresh - hold off till the end, if using frozen. Cook 4 minutes or so, until squash has softened just a bit.
  • Add your stock and a little water if need to just reach the top of your veggies. Add pepper and agave. Cover and simmer 20 minutes, until potatoes are soft at center.
  • Grab your blender. With a ladle, spoon off as much liquid as possible from the soup. No biggie if you get some veggies in there - you're going to puree some of them next! Add your cashew butter, making sure the total volume in your blender does not exceed your maximum line. Blend for 6-8 minutes, adding a teeny bit of water if needed, until the soup is super super smooth. Pour back into the pot.
  • Now, ladle more of the soup back into your blender, paying careful attention to getting as many potatoes as possible (leave a few tho, yum!). Puree again until super smooth. Add the puree back to the pot. Taste for salt and adjust as needed.
  • If you're using frozen corn, add it to the stew now, and heat until cooked through.
  • Serve

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choclytcandy Dallas, Dallas

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