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)
Creamy Chowder:
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)
Directions:
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!
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I just Love to eat Creamy Corn and Potato Chowder. Its so Yummy
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emm loving it ! Thanks for sharing this wonderful post..My hubby will for sure loving this cool and different menu :)
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My family and I really liked this recipe and we will definitely make it again! I used white potatoes, but I want to make it next time with some sweet potatoes instead. Looking forward to that tasty experiment.
Good stuff! Very filling! It took a little longer than I expected to prep, and ended up using lots of different bowls/utensils/etc during prep. I also would play with the spices a bit more next time, could use a little more flavor.. but then again I never know re: salt/pepper/spices if there aren't measurements, I'm not great at eyeballing! I also used low sodium broth... I used a mini prep food processor to puree and I'm wondering if a blender may get it a bit more creamy. Also wasn't sure about cooking time, do you cook for 20 mins prior to adding broth? Seemed like a long time to stand over the pot.. So I only cooked for a few mins, then added broth and cooked for awhile to make sure potatoes were soft. I just had one bowl and I'm stuffed! p.s. it makes a lot!!
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This was delicious! I followed it exactly except for substituting 1/3 of the cup of cashews with raw (unroasted, unsalted) sunflower seeds which is a trick of mine for saving money on the rather expensive organic cashews. The sunflower seeds have a neutral taste and similar texture as pureed cashews but are much cheaper. I did use cashews for the rest of the 2/3 cup.
Anyway it was delcious and I highly recommend it!!
Love this recipe! Very easy to make and very fililng! Thank you!
Wanted to try something different so I decided to give this recipe a shot. Boy was I ever satisfied! This is such a straight-forward delicious recipe. I've never made a vegetarian chowder before and this is by far my favorite. So delicious and easy to make. Thanks!