Creamiest Vegan Corn Chowder

Name: Creamiest Vegan Corn Chowder
Total time: 75
Yield: 12
Ingredients: 2 teaspoons extra-virgin olive oil; 1 onion, finely chopped; 3 ribs celery, finely chopped; 3 carrots, finely chopped; 4 pounds russet potatoes, peeled and finely diced; 1 head cauliflower, cut into bite-size pieces; 2 bay leaves; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 2 quarts vegetable broth; 8 cups fresh corn kernels, divided; 1 cup cashews; ⅓ cup nutritional yeast; salt and ground black pepper to taste

Recipe by allisonmdickson from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

12 servings

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2 teaspoons extra-virgin olive oil
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1 onion, finely chopped
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3 ribs celery, finely chopped
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3 carrots, finely chopped
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4 pounds russet potatoes, peeled and finely diced
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1 head cauliflower, cut into bite-size pieces
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2 bay leaves

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½ teaspoon dried thyme
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½ teaspoon dried oregano
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2 quarts vegetable broth
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8 cups fresh corn kernels, divided
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1 cup cashews
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⅓ cup nutritional yeast
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salt and ground black pepper to taste

Instructions

Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.