Creamy Street Corn Chowder
From: Ian Seddon's Cookbook
🥘 Ingredients
- raw cashews 1 ¼ cup
- water 1 ¾ cup
- kosher salt 1 ½ tsp
- Freshly
- garlic cloves 4
- Fresno or jalapeño pepper 1
- bay leaves 2
- smoked paprika 1 tsp
- dried oregano 1 tsp
- ground cumin ½ tsp
- chipotle chili flakes ½ tsp
- Several
- large or small-medium ears of fresh sweet corn 6
- avocado oil 4 tbsp
- medium yellow onion 1
- Kosher
- zucchini 18-21 oz
- water 2 cup
- nutritional yeast ¼ cup
- chickpeas 1
- large limes 2
- cilantro leaves and tender stems 1 cup
- vegan feta 2 oz
- Tajín chili-lime seasoning 2 tsp
Cashew Milk
-
1Prepare: raw cashews , water , kosher salt , Freshly cracked black pepper.
-
2Soak the cashews: If you have a high-powered blender, cover the cashews with boiling water in a bowl and soak for 10-15 minutes . For other blenders, add the cashews to a saucepan and cover with some water; boil for 15 to 20 minutes (or soak them in cool water overnight).
-
3To a stand blender, add 1 3/4 cup water, the salt, and a generous amount of pepper.
-
4Drain the soaked cashews, rinse with water, and add to the blender. Blend, starting on low, then increase to high until creamy and the cashews are pulverized, scraping down the sides with a silicone spatula as you go. The texture should be creamy but not as thick as cashew cream (it will thicken as it rests in the fridge).
-
5Transfer the Cashew Milk to a 1-quart (1 L) jar and seal. Label and store in the fridge for up to 1 week.
Aromatics for Soup
If you want to grate the garlic or use a press, do it on the day of cooking, as it won’t last long in the fridge. For moderate heat, omit the fleshy white membranes. For mild heat, omit the pepper entirely. Feel free to use red pepper flakes instead.
If you bought frozen corn, defrost it in the fridge overnight before using it in the recipe. Use 3-3 1/2 cup. Not a fan of cilantro? Omit it. Storage: Store the chowder in an airtight container for about 4 days in the fridge. Reheat in a saucepan on the stove over medium heat, or in the microwave until heated through. If the soup gets very thick, thin it out with a splash of veggie broth or water while reheating. Top with vegan feta and Tajín right before serving, if using. If you have any leftover cilantro, chop it and add it as garnish; serve lime wedges on the side. Storage: Got more leftovers? This chowder is freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. When reheating the soup, thin it out with some veggie broth or water. Nutrition boost: For more veggies, stir in some baby spinach in step 8 until wilted, or top your soup with diced red bell pepper or quartered cherry tomatoes. For an extra protein boost, add on crumbled Tempeh Bacon or add another can of chickpeas to the chowder (if the soup gets too thick, add more water). Shortcut: You can either (1) skip charring the corn; instead, add the corn when you add the zucchini in step 4. Or, (2) cook the corn in one batch in step 3 (it won’t char, but it will get sweeter). Or, (3) skip shucking the corn and use frozen, defrosted corn.
-
1Prepare: garlic cloves , Fresno or jalapeño pepper , bay leaves , smoked paprika , dried oregano , ground cumin , chipotle chili flakes , Several cracks of black pepper.
-
2In a small airtight container, combine all of the ingredients. Seal the container, and store in the fridge for 4 to 5 days.
-
3Gather: 3 3/16 cup Cashew Milk (from meal prep), large or small-medium ears of fresh sweet corn , avocado oil , medium yellow onion , Kosher salt and freshly cracked black pepper, zucchini , Aromatics for Soup ( timer tbsp) (from meal prep), water , nutritional yeast , chickpeas , large limes , cilantro leaves and tender stems . For the for serving:: vegan feta , Tajín chili-lime seasoning .
-
4Take the Cashew Milk out of the fridge. Shake well if it has separated.
-
5Position an ear of corn upright over a sheet pan (or use this bowl-in-bowl method). Use a chef’s knife in a downward direction to shave the kernels, allowing them to drop into the pan. Repeat with each ear of corn.
-
6Heat a large cast iron skillet over medium-high heat with 1 tbsp of oil. Once hot, add half of the corn. Cook undisturbed for 3 minutes , then toss and cook until charred in spots, another 2 to 4 minutes. If the kernels pop a lot, lower the heat to medium. Transfer charred corn to a large bowl. Repeat with 1 tbsp of oil and the remaining corn, then transfer to the bowl.
-
7While the corn cooks, heat a Dutch oven or soup pot on another burner over medium heat. Add 2 tbsp of oil. Once shimmering, add the onion with a pinch of salt. Stir occasionally until translucent, 4 to 5 minutes. Add the zucchini and cook for 2 minutes , stirring once or twice. Add the Aromatics for Soup and cook for 2 minutes, tossing frequently. If the spices start to burn, add a splash of water and stir up any browned bits.
-
8Add the Cashew Milk, charred corn, water, nutritional yeast, chickpeas, 1 heaping teaspoon kosher salt, and a few cracks of pepper. Stir well.
-
9Bring to a boil, then reduce the heat to maintain a simmer. Simmer, covered, for 12 minutes , stirring every few minutes to prevent sticking, or until creamy and thick and the zucchini has melted into the soup.
-
10While the soup simmers, prepare your side salad (if you’re making one), and prep the other ingredients. Limes: Juice 1 lime. Cut the remaining lime into wedges; set aside for serving. Cilantro: Chop the cilantro. Vegan feta (if using): Crumble your vegan feta.
-
11Off the heat, discard the bay leaves. Stir in 2 tbsp of lime juice and the cilantro. Season to taste with salt and more lime juice as desired (if you’re dusting the soup with Tajín, it will add salt and lime flavor).
-
12Transfer the soup to bowls and top with feta and a few sprinkles of Tajín, if using. Serve with lime wedges (squeeze on top before enjoying) and your side salad, if you made one.