Hatch Corn Cashew Chowder
Creamy Corn Soup: A Southwestern Delight!
Looking for a vibrant and comforting soup that’s surprisingly easy to make? Our Creamy Corn Soup is the answer! This isn’t your average corn chowder; it’s a light yet satisfying blend of sweet corn, mild heat from Hatch peppers, and a creamy texture achieved without any dairy! It’s perfect as an appetizer, a light lunch, or even a cozy dinner.
We’ve taken a Southwestern approach to this classic soup, using fresh corn kernels and the subtle kick of Hatch peppers to create a flavor profile that’s both familiar and exciting. The cashews add a wonderful creaminess and richness, making it a truly decadent experience – all while keeping it plant-based!
This recipe is incredibly quick to prepare, taking only 15 minutes of prep time and 10 minutes to cook. That means you can have a delicious, homemade soup on the table in under 30 minutes! It’s a fantastic option for busy weeknights or when you’re craving something comforting without a lot of fuss.
What makes this soup special?
- Freshness: Using fresh corn kernels makes all the difference in flavor and texture.
- Creamy without Dairy: The cashews create a luscious, creamy texture without relying on cream or milk.
- Subtle Heat: The mild Hatch peppers add a gentle warmth that complements the sweetness of the corn.
- Quick & Easy: Minimal prep and cook time make this soup perfect for any day of the week.
Serving Suggestions:
- Garnish with extra corn kernels, diced tomatoes, and a sprinkle of black pepper for a pop of color and flavor.
- Serve with a side of crusty bread for dipping.
- Add a dollop of your favorite hot sauce for an extra kick.
Frequently Asked Questions:
Q: Can I use frozen corn instead of fresh?
A: While fresh corn is highly recommended for the best flavor and texture, you can use frozen corn in a pinch. Be sure to thaw it completely and drain any excess water before adding it to the blender.
Q: Can I adjust the heat level?
A: Absolutely! If you prefer a milder soup, use fewer Hatch peppers or remove the seeds and membranes completely. For a spicier soup, add a pinch of cayenne pepper or use hotter peppers.
Q: Can this soup be made ahead of time?
A: Yes, you can make this soup a day or two in advance. Store it in an airtight container in the refrigerator. You may need to add a little water when reheating to thin it out.
Q: Is this soup vegan?
A: Yes! This recipe is naturally vegan and gluten-free.
We hope you enjoy this delightful Creamy Corn Soup as much as we do! It’s a perfect way to celebrate the flavors of summer and enjoy a comforting, healthy meal.
Creamy Corn Soup
Ingredients
- 4 cups fresh yellow corn kernels
- 2 mild hatch peppers, seeded and roughly chopped
- 2 cups filtered water
- 1 cup raw cashews
- 6 tbsp high quality extra-virgin olive oil
- 1 small garlic clove, minced
- 1 tbsp chopped cilantro leaves
- 2 ripe Roma tomatoes, diced
- to taste Salt and pepper
Instructions
- In a blender, combine 3 cups of the corn with the water, cashews, olive oil, cilantro, garlic and salt and puree until smooth.
- Pour the soup into bowls. Garnish with the remaining corn kernels, tomatoes and a sprinkle of pepper, and then serve.
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