Ideal for EatingEating ethically while eating great!

So dinner was easy and fairly quick. I had a cup and a half of thick cashew cream in the fridge needing to be used (I need to finish it tomorrow at the latest), some bell peppers, potatoes, the ubiquitous carrots and celery, and some frozen corn. Corn chowder it was. Thick and creamy with a smoky chipotle bite, this is wonderful soup for fall and winter.

I use Tal Ronnen's corn chowder recipe from The Conscious Cook as a guide and adapt it to fit what I've got around or feel like throwing in the pot. The key, as usual, is cashew cream -- in this case thick cashew cream.

Corn Chowder -- Prep time about 1 hour, serves 6-8.

Ingredients

3-4 tablespoons of coconut oil

1 onion, chopped

1/3 cup dry white wine or vermouth

2 carrots, diced

2 stalks celery, diced

1 red, orange or yellow bell pepper, diced

5 cups vegan stock (vegetable or chicken flavor)

2 potatoes, peeled and finely diced

2 bags frozen sweet corn kernels

1 teaspoon ground coriander

1 teaspoon chipotle powder

1 1/2 cup thick cashew cream

salt to taste

freshly ground pepper to taste

Directions

Sauté onions in coconut oil in large stock pot until onions are soft and translucent. Deglaze pan with wine.

Add carrots, celery, bell pepper and corn to pot and cook for about 10 minutes. Add potatoes, stock, coriander and chipotle powder. Bring to a boil then reduce heat and simmer, covered, for about 15 minutes, until potatoes are tender.

When potatoes are soft, mash them a bit with back of spoon against wall of pot. Stir in thick cashew cream, add salt and pepper to taste, and simmer for 10 - 15 minutes.

Garnish with chopped green onions, chives or a sprig of mint leaf. Serve warm.