Potato Vegetable Chowder
A classic New England-style chowder, that's packed with vegetables and satiating beans.
Equipment
Ingredients
For the Cashew Cream:
- 2/3 cup raw cashews
- 1/3 cup white beans (or ⅓ cup more cashews)
- 2 cups hot water
For the Soup:
- 1 cup celery, diced (about 4 ribs)
- ½ large yellow onion, diced (about 1¾ cups)
- 3 cloves garlic, minced
- 2 tsp dry oregano
- ¾ tsp dry thyme
- ¾ tsp black pepper, coarsely ground
- 16 oz mixed frozen vegetables
- 1 heaping cup frozen cooked beans (or 1 can low-sodium white or brown beans drained & rinsed)
- 4 cups water
- 4 tsp chicken-style bouillon powder
- 12 oz frozen potatoes o'brien (or frozen potato cubed home fries, or just 12 ounces of diced potatoes, but add potatoes with the veggies if using raw)
- 1 tsp sea salt
Instructions
- Add cashews & beans to 2 cups hot water in your blender. Leave to soak while you start the rest.
- In a Dutch oven, dry (or water) sauté onion and celery 5-10 minutes until softened.
- Add garlic, oregano, and thyme, and cook for a couple more minutes.
- Stir in frozen vegetables, frozen cooked beans (or canned), pepper, water, and bouillon powder. Bring to a simmer.
- Reduce heat to medium low and simmer, mostly covered, for 15 minutes.
- Meanwhile, blend cashews, beans, and soaking liquid for 1-2 minutes until creamy. Keep aside for now.
- Add frozen cubed potatoes to the Dutch oven, mostly cover, and bring the heat back up towards a simmer, and cook 5 more minutes or until potatoes are tender.
- Add cashew bean mixture and simmer gently, uncovered, 8-10 minutes until thickened. While it's simmering, add salt to taste.
- Serve with salt & pepper.
Notes
If any of your ingredients, such as beans or broth/bouillon are notably salted, you may need to reduce the amount of added salt.
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