Vegan Sun-Dried Tomato Corn Chowder
Sweet and tangy, creamy and so delicious, this corn chowder is the best late summer recipe.
Equipment
- 1 Pressure cooker
- 1 Blender
Ingredients
Main ingredients
- 3 tablespoons Olive oil for sautéing veggies until soft and shiny
- 2 Carrots diced
- 1 Sweet onion diced
- 6 cloves Garlic chopped fine
- ½ cup Sun-dried tomatoes chopped
- 1 tablespoon Tomato paste
- 3 sprigs Fresh thyme
- 2 leaves Bay dried
- ½ cup Brandy or White wine to deglaze and add depth
- ¼ cup All-purpose flour to thicken the broth
- 8 cups Vegetable broth
- 6 ears Corn kernels cut off
- 1 cup Raw cashews soaked
- 1 cup Non-dairy milk unsweetened, like oat milk
- Salt and Pepper to taste
- ½ cup Vegan Mozzarella optional, like Violife
- Vegan crusty bread sourdough or ciabatta
Instructions
Instructions
- Heat the olive oil on medium high in a pressure cooker. Add the carrots and onion, sauté until soft and sweet, about 5 minutes.
- Add chopped garlic and cook for another minute until fragrant.
- Add sun-dried tomatoes, tomato paste, thyme, and bay leaves, cooking for 2 more minutes.
- Pour in brandy or white wine to deglaze, scraping the pot's bottom to catch flavor.
- Sprinkle in flour, stir quickly, and gradually add vegetable broth, ensuring no lumps form.
- Seal the cooker, build pressure, and cook for 20 minutes. Use a natural release after cooking.
- Remove bay leaves and thyme; blend half of the chowder smooth in a blender, then return to the pot.
- Stir in cashew cream, simmer for 1-2 minutes, and adjust seasoning with salt and pepper.
- Serve hot, topped with optional vegan mozzarella and crusty bread on the side.
Notes
Serve with crusty bread and enjoy the melody of flavors from the savory garlic and thyme to the tang of sun-dried tomatoes.