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Ingredients
- 1/2 cup raw cashews
- 4 cups corn, frozen or fresh off the cob
- 1 onion, chopped
- 6 cups potatoes, cubed
- 1/4 cup chicken seasoning
- 1/4 cup nutritional yeast flakes
- 1 teaspoon Vege Sal
- 1 teaspoon basil
- 1 teaspoon onion powder
- 1/2 teaspoon whole savory
- 1 bay leaf
- sea salt to taste
Ingredients
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Instructions
- Cook onions and potatoes together with chicken seasoning, yeast flakes, Vege Sal, basil,, onion powder, savory and bay leaf in a little water.
- Blend 2 cups of the onion/potato mixture with the cashews and ½ cup corn.
- Add enough water to blend smoothly to a thick, creamy chowder. Blend by cupfulls if your blender is small.
- Add corn to the potatoes left in the pan, continuing to cook a little more.
- Add blended mixture to corn and potatoes.
- Add more water to entire mixture to desired consistency.
- Adjust seasonings and salt, if desired.
- Serve.
- When needing to keep warm or reheating, do not boil.
Recipe Notes
This thick and hearty soup is wonderful as an entree, served with a green salad, fresh bread, or baked corn chips crushed on top. Also good served over rice or toast,
If you are using ground savory, cut back on the amount.
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