Sunday, August 14, 2011

Summer Chowder

The weather has been a bit colder since the calendar turned to August so it did not seem weird to eat a hot soup during the summer. But, even if it was hot I think I would still make this delicious, creamy chowder made of seasonal ingredients. The corn and cauliflower came from a local farm, and the garlic, shallots, and potatoes from my garden.

INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, halved and sliced
- 2 celery stalks, chopped
- 2 shallots, chopped
- 4 to 6 cloves of garlic, chopped
- 1 small cauliflower, chopped (about 5 cups)
- 1 cup raw cashews
- 3 cups peeled potato, diced (Yukon Gold is nice), divided
- water
- kernels from 2 ears of corn
- 1/2 cup nutritional yeast (optional)
- salt and pepper to taste

METHOD
1. Heat oil in a large soup pot over medium heat. Saute onions and celery for 5 mins, then add shallots and garlic. Saute for another 5 mins until soft and translucent but not golden.
2. Add cashews, 1 cup of the potato, and the cauliflower. Add enough water to almost cover the veggies (i.e. a few should be poking out). Bring to a boil, then reduce heat, cover, and simmer for 15-20 mins, until veggies are very soft.
3. While cauliflower is cooking, boil the remaining potatoes in salted water until just tender (about 5 mins for fresh potatoes). Add corn and cook for another 2 mins, until corn is tender. Drain.
4. Blend cauliflower with an immersion blender until very smooth (a good 5 mins). Add more water if too thick. Add nutritional yeast, if using, and season with salt and pepper. Add potatoes and corn and mix well. Adjust seasonings and serve.

11 comments:

Karen said...

This looks delicious! As long as I have A/C, I will eat hot soups all year long!

grooovygirl said...

It's funny, but I was totally craving tomato soup today. (: This sounds very nice though so I will give it a try. Thanks! (BTW, I found an awesome roasted tomato soup recipe if you're interested.)

quilterliz said...

G'day. That looks delicious. Apart from the yeast, I think I have most of the ingredients here. Take care. Liz...

Tanya said...

Oh that looks amazing!!! must make.

maesti said...

Made this for supper tonight - in South Africa it is still winter so hot soup is always welcome!

Do you think it would freeze well? It makes a big pot and there is just myself and DH to eat it.

whuteva said...

Thank you so very much for this recipe!

I left out the nooch (stomach issues) and the shallots (didnt have any) and this chowder was STILL incredible.

As a matter of fact, I am having the last bowl full as I write this. It is about 2 days old, and the aging helped the flavors meld.

A million thanks!

royal said...

Hi,
I have read your post and I appreciate the information which shared here which really good read to me.

Thanks

Liz said...

A very long time ago...
I used to go gaga over clam chowder but now I can have my soup and eat it too..

Thank you!

Sandra Kohlmann said...

I made this over the weekend and it was delish! I sauteed the corn, rather than boiling it and I added some dill and parsley. I liked it so much, I linked the recipe up on my blog.

Two Degrees said...

Hot soups are great on a cold evening by a campfire. I just made this one for my weekend camping trip:

http://www.vegnews.com/web/articles/page.do?pageId=1640&catId=11

Do you use raw cashews?

The Rockin' Vegan said...

Looks and sounds amazing! I really love a good chowder, and how nice that you can use some things from the garden...