Cashews instead of traditional decadence

Who doesn't love a good chowder, right?

Thick, sweet creamy goodness of the broth.
Buttery, sauteed onions and potatoes.
Sweet and starchy yellow summer corn.
Little bits of bacon, ham, lobster, shrimp or clam.

Oh the decadence.

Now I can see the potential skepticism of even the more mindful eaters and cooks after I post this corn chowder, entirely thickened by soaked cashews.

Yes, cashews. Those nuts your grandfather would munch on straight out of a Planters metal tin.

Just go with it, because your only other alternative is that traditional chowder recipe calling for 1 1/2 cups half and half, 1 stick of butter, white flour, bacon and white potatoes.

Didn't convince you? Oops. Well read up on the power of cashews here.

Cashew Corn Chowder with Cilantro Cream

adapted very slightly from My New Roots

(soup)

1 Tb coconut oil

2 ts tumeric

1 ts garam masala, curry powder or cumin

1/4 ts-1/2 ts cayenne powder

2 ts sea salt

1 1/2 medium onions, chopped 

6 cloves garlic, minced

3 ears of corn, kernels removed/cut off

4 cups vegetable broth

1/2 cup raw cashews, soaked for at least 4 hours, 8 at the longest (or they will get slimy)

1 Tb lime juice

(cream)

1/2 cup raw cashwes, soaked for at least 4 hours, 8 at the longest (or they will get slimy)

1/2 cold water

1 Tb lime juice

1 cup cilantro, leaves only

1 Tb honey, agave or maple syrup

1 ts sea salt

pinch of cayenne

1/2 clove of garlic

1. In a large saucepan/pot, heat up the coconut oil over medium heat. When hot, add the spices and stir. Toast spices for 1 minute.

2.  Add the onions and salt. Stir to coat. Let them soften for about 5 minutes, stirring every minute or so. If the pan looks super dry, add some stock and scrape the bottom of the pan.

3. Add the garlic. Cook for another couple of minutes until the garlic is super fragrant and the onions are on the verge of beginning to loose any shape and caramelize.

4. Add the corn. Stir to coat. Then add the vegetable broth. Bring to a simmer and cook for 5 minutes. If the corn was frozen, cook for an extra few minutes.

5. While the corn is cooking, add all the cream ingredients to the blender and blend on high until uniform and no longer chunky. Taste. Add more salt if you see fit, though the soup will be perfectly seasoned already.

6. Add the cashews to the soup and puree with an immersion blender or a standard blender.

7. To serve, ladle into a couple gorgeous bowls, drizzle a bit of olive oil or walnut oil on top along with a large drizzle of the cilantro cream.

Oh by the way, this has to be one of the most glorious soups I have ever made in my kitchen. Ever.