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.
- 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
- kernels from 2 ears of corn
- 1/2 cup nutritional yeast (optional)
- salt and pepper to taste
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.