Here’s a delicious and easy recipe for using up left over corn on the cob. If you’re feeling ambitious, this corn chowder is totally worth it. While it may seem a little complicated it really isn’t, and it’s so darn tasty!
1/2 cup raw cashews (soaked for 3 hours)
1/2 cup water
1 cup roasted corn kernels (4 cobs)
1 cup yellow onion, finely chopped
1 cup carrot, finely chopped
1 cup celery stalk, finely chopped
2 garlic cloves, minced
2 Tbsp grapeseed oil
1 Tbsp fresh thyme
1/2 tsp smoked paprika
1 tsp chilli powder
1 tsp sea salt
1 tsp ground pepper
4 cups vegetable stock
1 1/2 cups roasted corn kernels
4 cups baby spinach leaves
1. Drain and rinse soaked cashews. Place in a vitamix or high powered blender along with 1/2 cup of water and 1 cup of roasted corn kernels. Blend until smooth and set aside.
2. In a large pot, saute yellow onion in 2 Tbsp of grapeseed oil over medium heat for 2-3 minutes, stirring frequently with a wooden spoon until soft. Stir in minced garlic and cook for another minute. Then toss in celery and carrots and saute for another 5-6 minutes, until everything is soft and has started to release moisture.
3. Add in thyme, smoked paprika and chilli powder combining with the carrot and celery mixture. Saute for another 1-2 minutes, while the herbs and spices become fragrant. Add in sea salt and pepper plus 2 cups of vegetable stock and stir to combine. Simmer this mixture for 8 minutes.
4. Then add in all the cashew cream you blended earlier, 2 more cups of vegetable stock and 1 1/2 cups of roasted corn kernels. Simmer on medium for 7-8 minutes, until a light bubbling occurs. Then fold in 4 cups of spinach leaves and simmer on low for another 20 minutes to allow the flavours to combine.