Chowders are typically loaded with bacon and cream; this one has neither but is still creamy and bold. We’ll give away our tricks: cashews blended with some of the simmered soup make a creamy body, and a blend of spices, garlic, and soy sauce simulate the umami of meat. Neither Alex nor I eat solely vegan, but we love the challenge of inventing satisfying plant-based options to cook for others. For the garnish, thin strands of chard and sliced green onions bring an unexpected crunch. The soup involves a bit of chopping up front, but the end result is worth it.
Ingredients
- ½ cup unsalted raw cashews
- 1 large Vidalia onion
- 2 carrots
- 3 ribs celery
- 2 medium garlic cloves
- ½ cup unsalted raw cashews
- 1 large Vidalia onion
- 2 carrots
- 3 ribs celery
- 2 medium garlic cloves
- 2 pounds russet potatoes (about 5 medium size)
- 2 tablespoons extra-virgin olive oil
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper
- 1½ cups corn, fresh or frozen
- 2 green onions, for garnish
- 2 large chard leaves, for garnish
How to Make It
- Place the cashews in a bowl and cover them with cold water; allow them to soak while preparing the recipe.
- Peel and dice the onion and carrots, then dice the celery and place them together in a bowl. Peel and mince the garlic, and peel and dice the potatoes.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes. Add the broth, soy sauce, paprika, thyme, oregano,
- onion powder, garlic powder, kosher salt, and black pepper. Bring to a high simmer and cook until the potatoes are tender, about 10 minutes, stirring occasionally.
- While the soup simmers, if using fresh corn, cut the corn from the cob. Thinly slice the green onion tops (dark green portions only) and chard.
- Drain the cashews. Using a 2-cup glass measuring cup with spout, carefully scoop out about 4 cups of the hot soup and place it in a blender, then add the drained cashews. Blend on high for about 1 minute until smooth and creamy.
- Return the mixture to the soup pot, then stir in the corn and simmer for another minute or two until the corn is tender. Taste and add a few additional pinches of salt if desired. Serve warm, garnished with sliced green onions and chard.
