Spring Corn Chowder
with Potatoes & Lemon-Dill Crema
For a velvety consistency and corn flavor that permeates every bite, we blend a portion of the cooked soup with soaked cashews. Due to its uniquely low fiber and high fat and starch content, cashews provide a richly thick and creamy (but not heavy) base to this chowder.
INGREDIENTS
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 russet potato, cut into bite-size pieces
- 1 red bell pepper, trimmed and diced
- 1 celery stalk, trimmed and thinly sliced
- 13.4 oz sweet corn, drained and rinsed
- 4 tsp vegetable broth concentrate
- 1 cup cashews, soaked in 1/2 cup hot water
- 1 tsp dried dill
- 2 1/2 cups Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1 lemon, juiced
- 1 tbsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Heat 1 tbsp olive olive oil in medium pot over medium heat. Add onion, garlic, potato, bell pepper, and celery. Cook until veggies are softened and potatoes are almost tender, 5 to 6 minutes. Add corn, 1½ cups water, broth concentrate, and ½ tsp salt. Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 8 to 10 minutes. Remove from heat. (4-serving meal: use 3 cups water, 1 tsp salt)
Transfer 1 cup soup with vegetables and soaked cashews with their liquid to blender and blend until very smooth, 1 to 2 minutes. Pour blender contents back into pot with remaining soup and stir to combine. (4-serving meal: transfer 2 cups soup to blender) (TIP: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing.)
Stir together dill, yogurt, as much lemon juice as you'd like, and a pinch of salt and pepper in small bowl. Divide spring corn chowder with potatoes between bowls and top with lemon-dill crema. Enjoy!
SIMILAR RECIPES
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad
Stuffed Sweet Potatoes with Crispy Chickpeas & Green Goddess Tahini
One Pot Herby Noodle Soup with Chickpeas & Garlicky Parsley Salad
