Vegan & Gluten Free Green Chile Corn Chowder

This rich Green Chile Vegan Corn Chowder is a comforting dinner you can whip up in one hour! Each bowl features sweet corn, hearty potatoes, and cashews for extra creaminess. Gluten-free!

You’ll Need:

• 2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
• 1 yellow onion, diced
• 1 bay leaf
• 1 quart (4 cups) vegetable broth or water
• 1 cup carrots, diced
• 1 cup celery stalks, diced
• 1 red bell pepper, core removed and diced
• 3 cloves garlic, minced
• 1 pound Russet or red potatoes, chopped into 1/2-inch chunks (about 4 cups)
• 4 cups yellow corn (about 4 ears of corn), divided
• 1/2 cup raw cashews, soaked overnight or at least 4 hours*
• 1 7-ounce green chiles
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon liquid smoke (optional)
• Green onions, for garnish

Instructions:

1. In a large pot over medium heat, add Pompeian Smooth Extra Virgin Olive Oil. When hot, add onion. Cook for 5 minutes, stirring. Add carrots, celery, and bell pepper; cook for 8-10 minutes, until vegetables are tender. Add garlic; cook for 1 minute.
2. To the pot, add chopped potatoes, 3 cups corn, bay leaf, and broth. Bring to a boil; reduce heat to simmer and cover. Cook for 20-25 minutes, until potatoes are tender.
3. Meanwhile, drain cashews. In a blender or food processor, add cashews, remaining 1 cup corn, and 1 cup water. Blend until smooth.
4. When the chowder is done cooking, add cashew/corn mixture, green chiles, salt, pepper, paprika, turmeric, and liquid smoke; stir. Simmer for 10 minutes.
5. Remove bay leaf before serving. Garnish with green onions.

NOTES:

• If you need soaked cashews in a hurry, boil raw cashews in a pot of water for 10 minutes.

Source: emilieeats.com