Alright, y’all. Before I get started on today’s post, I want to send out MUCHO love to ya. Not sure if I say it enough, but I’m SO grateful for you all and SO appreciate hearing about your success with my recipes. They’ve brought me health, happiness (who doesn’t love a GOOD kitchen party?!), and have conquered some major growlies, so it’s pretty cool to see it do the same for others. Nothing beats sharing + caring…xx
Ok. SO…not to sound corny – but this recipe is packing some serious CORN. This Charred CornChowder is full of flavour with little bites of veg throughout. It also happens to be super creamy, but without all that ‘cream’. One of our favourite summer eats is BBQ corn, so it was no sweat off my brow to throw together this tasty chowder. Just love all those charred bits!
This recipe SCREAMS summer. Top with a little cayenne to bring some heat and BAM. This one will be gone before you know it. Makes for some pretty solid leftovers too.
- 4 ears fresh corn – husks removed & kernels charred *see recipe notes
- 1 litre vegetable broth *low sodium
- 2 tbsp plant based butter
- 1 med. sweet onion, finely chopped
- 3/4 tsp sea salt or to taste
- 1/2 cup carrot – cut into 1cm triangles (cut sticks then chop)
- 1/2 cup celery, roughly chopped
- 2 cups creamer potatoes – cut into 8ths
- 1&1/2 cups unsweetened almond milk
- 1 cup raw cashews *soaked in hot water for at least 25min, then drain
- 3-5 green onions, roughly chopped
- ground pepper
Once the corn is charred, cut the charred kernels from the cob. Place the kernels into a bowl and set aside.
Add the vegetable broth to a large pot over med. heat, toss in the kernel-less cobs, and bring to a boil. Simmer for about 20mins, stirring regularly. *If you see brown froth forming, no worries simply stir – it’s just added flavour from any charred kernels left on the cob. Remove from heat. Carefully remove the cobs and discard or place in compost. Set aside the broth in the pot.
To a large cast-iron dutch oven or pot, add the butter and place over med. to med./low heat. Once the butter has melted, toss in the copped onion and salt. Stir well and continue stirring while the onion browns – aiming for caramelized onions. It could take about 15mins for the onion to caramelize.
Next, add the chopped carrot and celery to the dutch oven. Keep stirring and cook just until tender – a few minutes. *Now, carefully pour in the prepared broth and bring to a gentle simmer.
Add the charred kernels and creamer potatoes. Stir and bring back up to a simmer. Place the lid on and continue simmering for about 15mins, or until the potatoes are fork tender – adjust the heat as needed as well as add additional broth if needed.
Remove from heat. Ladle out about 1/2-1cup of the broth, and add it to a high speed blender. Add the almond milk and cashews to the blender. Blend on high until smooth (about 1min on high). Slowly pour the cream mixture into the pot. Stir well. Bring back up to temperature if needed.
Serve warm. Top with chopped green onions + freshly ground pepper.
Store any leftovers in the fridge in an airtight container. Good for 3-4days.
~ To char the corn, remove the husks and either place the corn onto a BBQ or gas burner over low heat. Use metal tongs to rotate the corn as it chars.