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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Corn Chowder
 Categories: Soups, Vegetarian
      Yield: 6 Servings
 
      1 c  Raw cashews (140 g); soaked
           - in hot water for
           - 20 minutes
  1 1/2 c  Unsweetened almond or
           - oat milk (360 ml)
      5 c  Vegetable broth (1.4 l)
      4 c  Fresh corn kernels
  1 1/2 c  Onion (1 lg); finely diced
      1 c  Carrot (1 lg); diced 1/4"
      1 c  Celery ribs (3);
           - finely diced
      1 lb Yukon potatoes (3 md);
           - peeled &
           - cut into 1/4" pieces
      2 tb Sea salt (10 g);
           - up to 3 tb (15 g),
           - or to taste
    1/2 ts Black pepper (1 g);
           - freshly ground
    1/4 ts Cayenne pepper (0.5 g);
           - or to taste
    1/2 ts Smoked paprika (1.5 g)
      1 ts Fresh thyme leaves -OR-
    1/2 ts Dried thyme (1 g)
      1    Bay leaf;
           - remove before serving
      2 tb Green onions (10 g);
           - chopped, for garnish
           Vegan bacon; for topping
 
  Preparation time: 20 minutes
  Cooking time: 35 minutes
  
  With sweet corn, tender potatoes and a creamy broth, this vegan Corn
  Chowder recipe is every bit as delicious as the traditional version!
  
  Make the Cashew Cream: Drain soaked cashews. Blend with almond or oat
  milk until completely smooth and creamy. Set aside.
  
  Add vegetable broth and reserved corn cobs to a large pot. Bring to a
  boil, then reduce heat and simmer for 10 to 15 minutes to extract
  flavor. Remove and discard cobs.
  
  In the same pot, add onion, carrot, and celery. Saute in a splash of
  broth (or a little oil if preferred) until softened, about 6 to 7
  minutes.
  
  Stir in potatoes, corn kernels, thyme, bay leaf, smoked paprika,
  cayenne, salt, and pepper. Simmer for 15 to 20 minutes, until
  potatoes are tender.
  
  Stir in the cashew cream and simmer for another 5 minutes. Adjust
  seasoning to taste, adding more salt, cayenne, or smoked paprika if
  you like.
  
  Ladle into bowls, garnish with green onions, and top with your vegan
  bacon.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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