Corn & kale chowder

A creamy, hearty corn chowder built from potatoes, sweet corn, cashews, and soy milk, with kale folded in at the end. The cashews and blended vegetables give it richness without needing cream.

Serves 4–5

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 1/2 pounds (680 g) potatoes, diced (about 4 medium Yukon Golds)
• 4 cups vegetable broth
• 4 cups corn kernels (about 20–24 ounces), divided
• 1/2 cup raw cashews, soaked
• 1 cup unsweetened soy milk
• Kale, chopped
• Nutritional yeast, optional, to taste
• Lemon juice, to taste
• Salt and black pepper, to taste

Preparation

1. Soak the cashews in hot water while you prepare the rest of the soup, then drain.
2. Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook until softened.
3. Add the garlic, smoked paprika, and thyme and cook briefly until fragrant.
4. Add the potatoes, vegetable broth, and 3 cups of the corn. Bring to a simmer and cook for 15–20 minutes, until the potatoes are very tender.
5. Blend the soaked cashews and soy milk with a portion of the soup until smooth and creamy. Return the mixture to the pot and stir well.
6. Add the remaining 1 cup corn and the chopped kale. Simmer for another 5–8 minutes, until the kale is tender and the corn is heated through.
7. Stir in nutritional yeast, if using, and finish with lemon juice. Season with salt and plenty of black pepper to taste.

Notes

• Blending only part of the soup keeps the chowder creamy while leaving plenty of potato and corn texture.
• For a baby-friendly portion, set some aside before heavily salting the main pot and make sure the vegetables are cooked very soft.