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Sweet Corn and Cashew Chowder

Boat Friendly Foods: Sweet Corn and Cashew Chowder

Classic chowder relies heavily on milk and cream, and perhaps a little butter. As yum as that is, if you have never used cashews to replace regular cream or milk in a soup before, I highly recommend it. Even if you are cooking for someone who is on the dairy train, it’s a lovely change of pace and gives a different flavor profile.

The other superstar ingredient in this soup is turmeric. Its powerful golden pigment, called curcumin is what gives most curry powders and ballpark mustard its distinctive yellow color. This curcumin has been shown to be incredibly anti-inflammatory. I add turmeric to many foods, including curries of course, but also to warm drinks in the winter, smoothies, dressing and dips. Its flavor is nothing to write home about, making it conveniently neutral enough to sprinkle on many dishes. Slightly bitter with hints of mustard, turmeric pairs best with savory dishes, although as I mentioned above, a little pinch in a berry smoothie is surprisingly tasty. Magic chowder? Oh yes, quite possibly!

Sweet Corn and Cashew Chowder
Serves 4
2 medium yellow onions
6 cloves garlic
2 teaspoon sea salt
2 teaspoon turmeric
1 teaspoon cumin
3 ears fresh corn
4 cups low sodium vegetable broth
1 tablespoon freshly-squeezed lime juice
½ cup raw cashews, soaked overnight

Heat a small amount of low sodium vegetable broth in a large pot over medium heat. When hot, add turmeric and cumin and cook for about a minute, until fragrant. Add onions and salt, and cook for 5 minutes until softened. Add garlic.

When the onions and garlic are cooking, husk the cobs of corn. Add corn kernels to the pot and stir to coat with spices. Cook for 5 minutes then add the remaining broth. Bring to a boil, then lower to a simmer and cook until the corn is bright yellow and sweet, about 5 minutes. During this time, make the cilantro cream (see recipe below).

Once the corn is cooked, remove pot from heat and transfer the soup to a blender, reserving a few tablespoons of the whole corn kernels for garnish. Add soaked and rinsed cashews. Blend on high until completely smooth. Season to taste. Serve with cilantro cream, a few kernels of corn and plenty of cracked black pepper.
Cilantro Cream
½ cup raw cashews, soaked overnight
1 tablespoon freshly-squeezed lime juice
1 cup cilantro
½ cup water
1 tablespoon honey
1 teaspoon sea salt
½ clove garlic

Put all ingredients in a blender and blend on high until completely smooth. Season to taste.

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