From the kitchen
Cashew Milk Corn Chowder
Sweet corn simmered in a naturally rich cashew milk broth for a chowder with real body and no added starch.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 3 tbsp Butter
- 1 Onion, chopped
- 2 Celery Stalks, chopped
- 2 medium Potatoes, diced
- 3 cups Corn Kernels
- 3 cups Vegetable Stock
- 1 cup Cashew Milk
- Salt and Pepper, to taste
Method
- Melt the butter and sauté the onion and celery until soft, about 5 minutes.
- Add the potatoes, corn, and stock. Simmer 15 to 18 minutes until the potatoes are tender.
- Purée a third of the soup and return it for body, leaving the rest chunky.
- Remove from direct heat and stir in the cashew milk.
- Season and serve warm.
Kitchen note
Cashew milk contributes real body here on its own, so there is no need for the flour or cornstarch step that a thinner milk in this series would require for the same chowder texture.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.