Corn Chowder

Corn Chowder

1 C                  Cashews, raw

4 C                  Corn, frozen or fresh off the cob

1                      Onion, chopped, sautéed in water

6 C                  Potatoes, peeled, cubed, and cooked

¼ C                 Chick-it Seasoning

¼ C                 Nutritional yeast flakes

Vegetable salt or regular salt to taste

1 tsp                Basil

½ tsp               Savory OR sage

1                      Bay leaf

1 tsp                Onion powder

  • Cook onions and potatoes together in a little water.
  • Blend 2 cups of the onion/potato mixture with the cashews and ½ cup of corn.
  • Add enough water to blend smoothly to a thick, creamy chowder.  Blend by cupfuls if your blender is small.
  • The remainder of the corn and potatoes should be left chunky.
  • Add more water to entire mixture to desired consistency.
  • Add ALL other ingredients and simmer.  DO NOT boil!

Serving Suggestions:

  • This soup is one of our favorites.  It is wonderful as an entrée, served with a green salad, fresh bread, or baked corn chips cursed on top.
  • Try it served over steaming rice or toast.
  • Makes 12 cups.

From Foods for Thought, p 100

Copyright  Used by permission.