This is a thick and creamy chowder made with cashew milk in place of cow’s milk. I was surprised how thick it became. I had to add more water during the cooking process. I think the recipe compensates for that, but you may have to adjust the water to achieve your desired consistency.
1 Tbs olive oil
1 yellow onion, peeled and chopped
3 cloves garlic, peeled and crushed
2 cups corn kernels
2 cups peeled, diced potatoes
2 tsp dried dill
1 tsp sea salt
1 cup cashews blended in 4 cups water until smooth and creamy
Heat oil in a soup pot over medium-high heat. Add onion and cook three-to-five minutes, until tender. Add garlic and cook a few seconds then add potatoes and corn. Toss a few times in the pan, then pour in cashew milk, two more cups of water, and seasonings. Bring to a boil, reduce heat, and simmer for 15-to-20 minutes, until potatoes are tender. Remove heat, adjust seasoning to taste and serve hot with a crusty bread.
*update* I made this a little differently today, and it was great. I just boiled the vegetables (carrots, potatoes, celery, corn) in just enough water to cover with pressed garlic and 1 Tbs dried parsley and the other seasonings. When they were cooked I added 2 Tbs olive oil and 1 1/2 cups of heavy cashew cream (3/4 cup cashews and enough water to make 1 1/2 cups, blended in high speed blender until smooth and creamy) and brought it back to a boil, then removed from heat, let cool a bit, and served it. It was delicious; a great creamy consistency. It’s basically the same recipe, but cooked a little differently.