Dairy-Free Creamy Corn Chowder
 
 
Use organic ingredients whenever possible
Serves: 6
Ingredients
  • - 1 tbsp coconut oil
  • - ½ large sweet onion, diced
  • - 3 carrots, sliced or diced
  • - 3 stalks of celery, sliced or diced
  • - 2-3 cups filtered water
  • - 2 potatoes, cubed
  • - 4 cloves garlic, crushed
  • - 400 ml can organic coconut milk
  • - ¼ c hemp seeds
  • - ½ cup cashews, soaked at least 30 minutes (and drained)
  • - 1 tbsp pure maple syrup
  • - 2 c frozen organic corn
  • - 2 green onions, sliced.
  • - ½ tsp sea salt + pepper each
  • - 1 lime, cut into wedges (for garnish)
  • - 2 tbsp chopped green onion (for garnish)
  • - ½ tsp (or a sprinkle) of chili flakes (for garnish)
Instructions
  1. In a small bowl, cover cashews with water and let soak at least 30 minutes (up to 2 hours). Meanwhile, use this time to wash and chop your veggies.
  2. In large soup pot, heat coconut oil on med/high heat, add onion, carrots, and celery and cook, stirring frequently for about 5 minutes
  3. Add chopped potatoes, garlic and water then bring to a boil. Reduce heat to low simmer and cover for 15 minutes until potatoes are tender.
  4. Meanwhile, add your coconut milk, hemp seeds, rinsed pre-soaked cashews, maple syrup to blender and puree until smooth and creamy.
  5. Once potatoes are fork tender, add cream sauce to soup base along with frozen corn, sliced green onion, salt + pepper and stir well. Heat through. (Add more water to thin it out if necessary).
Recipe by Kimdeon.com at http://kimdeon.com/recipes/dairy-free-creamy-corn-chowder/