Creamy Corn and Potato Chowder
For the Homemade Croutons:
2 slices of gluten free bread, sliced into cubes
2 tbsp Olive Oil or coconut oil
Mrs. Dash (or salt & pepper)
4 tbsp Nutrional Yeast
1 tsp Coconut oil
1/2 white onion, diced
8 small red potatoes or 4 small yams or sweet potatos, cubed (I use a mixture)
3 carrots, cubed
2 tsp of basil
8 cups vegetable broth, (two containers)
1 cup cashews (soaked in water for 3 hours at least)
3 tbsp potatostarch
3 cups fresh or frozen white & yellow corn
salt & pepper to taste
Sprinkle of Mrs. Dash (our favorite seasoning)
Heat a large pot over medium-high heat. Add the coconut oil. Toss the diced onion into the pot and cook until softened, about 5 minutes. Add the potatoes, basil, sprinkle as much of Mrs. Dash (or salt and pepper) as you prefer and carrots cook for 20 minutes, add 6 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, then turn the heat to low.
Meanwhile, toss the cashews, potato starch, yeast and 1 cup of broth into your blender and puree completely until creamy. Pour into your pot and stir to combine. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened. Remove from heat.
Preheating the oven to 400 degrees. Place the bread cubes in the oil and and sprinkle lightly with Mrs.Dash (Or salt and pepper). Bake in preheated oven for 15 minutes, or until golden brown. Use a spatula to flip halfway through the baking time for evenly golden browned croutons.
Add salt and pepper to taste. Serve topped with croutons. Eat and be satisfied!
This recipe is so good it does NOT taste healthy! But it is :) Yum Yum!The croutons are to die for!