Potato Corn Chowder Recipe
Recipe Overview
Overview
In this video, Sarah shares her delightful Potato Corn Chowder recipe, which she made twice in her first week in Atlanta. The chowder is packed with diced potatoes, mirepoix, and a creamy texture achieved by blending soaked cashews. It’s a great way to enjoy fresh, home-cooked meals after a month of convenience foods during her move.
The process begins with sautéing celery, onion, and carrots in vegan butter, followed by the addition of cubed potatoes and bouillon cubes for a savory base. The chowder is then thickened with a cashew blend, making it both hearty and satisfying. Sarah emphasizes the importance of leftovers, making this dish perfect for quick lunches throughout the week.
As she prepares the chowder, Sarah reflects on her cooking journey and the joy of returning to simple, wholesome meals. The video captures her excitement about cooking in a new kitchen filled with natural light, which enhances the vibrant colors of her ingredients. This chowder is not just a meal; it’s a comforting reminder of the joys of home cooking, especially during a busy transition.
With its rich flavors and creamy consistency, this Potato Corn Chowder is a must-try for anyone looking to enjoy a filling, nutritious soup. It’s a perfect example of how simple ingredients can come together to create something truly delicious.
Recipe Details
Steps & Tips
Dice celery, onion, carrots, and garlic for mirepoix. Peel and cube two big russet potatoes.
Tip: Soup is a great way to pack in a bunch of different veggies.
Sauté the mirepoix in vegan butter with red pepper flakes until tender.
Add cubed potatoes to the sautéed mirepoix.
Tip: Using vegan chicken style bouillon cubes adds more savory flavor than standard vegetable broth.
Add onion powder, garlic powder, bay leaves, and vegan chicken style bouillon cubes to the pot.
Boil the mixture until the potatoes are tender.
Soak a handful of raw cashews in water.
Remove a couple of ladles of soup, blend with soaked cashews until smooth, and return to the pot.
Tip: Blending a portion of the soup with soaked cashews creates a thick, creamy chowder texture.
Stir in about a cup of frozen corn and cook until heated through.
Slice fennel bulbs, orange, and grapefruit. Toss arugula with olive oil, lemon juice, and salt.
Tip: Fennel has a beautiful fragrance and flavor, similar to licorice.
Layer sliced fennel, citrus, and thinly sliced red onion on the arugula.
Slice homemade sourdough mini baguettes to serve on the side.
Cook tofu scramble and serve it with a slice of sourdough toast.
Combine green curry paste, coconut milk, and bouillon cubes in a pot with tofu and other ingredients.
Wrap beets in foil and roast in the oven at 400 degrees for 40 to 60 minutes.
Tip: Roasting beets in foil at 400 degrees for 40 to 60 minutes makes them tender and easy to peel.
Mix chickpeas with soaked and chopped raw almonds.
Tip: Adding nuts or seeds to salads enhances texture and provides extra crunch.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using cashews in soups can create a creamy texture without dairy.
- •Potato chowder is a great way to incorporate various vegetables into a meal.
- •Bouillon cubes can enhance the flavor of soups significantly.
- •Adding frozen corn at the end of cooking helps maintain its sweetness and texture.
