This creamy summer vegetable chowder is rich and full of flavor. The rich and velvety soup base gets its texture from a rich array of produce, along with a fat scoop of cashews. When you add in potato chunks, onions, corn, garlic, nuts, and squash you're left with a truly amazing chowder.
Summer Vegetable Chowder [Vegan, Gluten-Free]
- 2 pounds zucchini, thinly sliced
- 1 pound red potatoes, diced
- 1 1/2 cups raw cashews
- 1 white onion, diced
- 6 ears fresh corn
- 1 bottle of your favorite beer (gluten-free if needed)
- 2 bay leaves
- 2-3 garlic cloves
- 2 tablespoons fresh thyme
- 2 tablespoons nutritional yeast
- 3-5 cups of water or non-dairy milk
- 1/2 pound carrots, cut into chunks
- 1/2 small purple cabbage, very thinly sliced
- 1/4 pound green beans, French cut
- Coconut oil
- Caraway seeds
- Squash blossoms (optional)
- Freshly ground black pepper
- Salt to taste
- Add the zucchini, the potatoes, the cashews, the onion, 1-2 of the garlic cloves, the beer, the bay, the thyme, and the nutritional yeast to a big sturdy pot.
- Strip the kernels off three of the ears of corn and add those in too.
- Cover the pot up tightly and set it over a medium heat. Let this cook for 45 minutes. You can stir it once or twice, but really try not to mess with it too much.
- Remove the pot from heat and let it sit, covered, for about ten minutes.
- Purée up everything that’s in the pot until it’s nice and smooth.
- Press it through a sieve to get out any corn skin or other bits that might have gotten past the blender blades.
- At this point, it will be super thick and really creamy.
- Add three cups of water or non-dairy milk, one at a time, to thin it out. If it is still too thick for your liking, add 1-2 more cups of water or milk.
- Strip off the additional corn kernels and add them to the cream base, along with some salt and pepper.
- Melt a little bit of coconut oil on a skillet.
- Grate a garlic clove and stir it until it's fragrant; about 1-2 minutes.
- Add the carrots to the skillet and cover them. Let them cook for about five minutes.
- Stir in the cabbage, a spoonful of caraway seeds, and some salt.
- Replace the cover and let everything cook for an additional 10 minutes.
- Once the carrots and cabbage are all nice and tender, add them to the cream base.
- Lightly sautée the beans, as you like, and add them to the pot.
- If you are using the squash blossoms, add them to the sautée pan that still has all the garlicky oil in it. Let them cook for about 2-3 minutes. Add them to the top of the soup.
- Reheat the soup till it’s bubbling.
- Ladle out the soup into individual bowls.
- Serve the soup as is or with a piece of chewy bread.