Creamy & Healthy Fresh Summer Corn Chowder
This summer corn chowder is prepared using fresh corn, carrot, celery, and potato. Healthy, dairy free corn soup to enjoy any time of the year.
Servings: 4
Calories: 257kcal
Ingredients
- 3 corn ears kernels removed
- 3 small butter potatoes
- 2 medium carrots finely diced
- 1 celery stalk finely diced
- 2-3 garlic cloves minced
- 2 tablespoon cashew cream (or ¼ cup dairy cream)
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 4 cup vegetable broth (or chicken broth)
- salt and pepper
- 1 teaspoon avocado oil (or any cooking oil)
Instructions
- Heat oil in a dutch oven on medium heat.
- Add garlic and saute for 30 sec or until fragrant. Add onion and cook for 3-4 min or until translucent
- Then add corn, carrot, celery, and potato. Saute them for 4-5 min. Add vegetable broth and bring the mixture to a boil.
- Add fresh thyme and simmer the soup on low heat for 10-15 min or until potatoes and veggies are tender
- Take out half of the soup mixture in a blender jar and blend until it gets to a smooth consistency
- Pour back the blended soup in the pot and mix well.
- Add cashew cream, salt, and pepper; mix well. Cook for another 5 min.
- Serve warm as a side or with toasted bread slices or alongside a cheese sandwich for a light meal
Notes
- You can add half and half or heavy cream instead of cashew cream to make it a conventional creamy corn chowder.
Nutrition
Calories: 257kcal