CREAMY POTATO CHOWDER
Serves: 6 1/2 cup (125 mL) raw, unsalted cashews
2 tbsp (30 mL) extra-virgin olive oil
1 large yellow onion, cut into
1/2-inch (1.25-cm) dice
2 carrots, scrubbed well and cut into
1/2-inch (1.25-cm) dice
3 ribs celery, cut into
1/2-inch (1.25-cm) dice
2 medium cloves garlic, minced 2 large russet potatoes, peeled and cut into 1/2-inch (1.25-cm) dice
6 cups (1.5 L) no-salt-added vegetable broth, store-bought or homemade
2 tbsp (30 mL) low-sodium soy sauce
1 tsp (5 mL) Spanish sweet or hot smoked paprika (pimenton)
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried oregano
1 tsp (5 mL) onion powder
1/2 tsp (2.5 mL) granulated garlic (garlic powder)
1 tsp (5 mL) kosher or sea salt, or more as needed
1/2 tsp (2.5 mL) freshly ground black pepper
1 1/2 cups (375 mL) fresh or frozen corn kernels
3 scallions, trimmed and thinly sliced, for garnish
1. Place cashews in a bowl; add enough cold water to cover. Soak.
2. Heat oil in a Dutch oven or soup pot over medium-high heat. Once oil shimmers, add onion, carrots and celery; cook, stirring frequently, until the onion starts to turn translucent, 2 minutes.
3. Add fresh garlic and potatoes; cook, stirring, until garlic is tender and vegetables start to lightly brown, 5 minutes. Add broth, soy sauce, smoked paprika, dried thyme and oregano, the onion and garlic powders, salt and pepper.
4. Bring to a boil, then reduce heat to medium, so it’s bubbling but not boiling. Cook, stirring occasionally, until potatoes are tender, about 10 minutes.
5. Use a liquid measuring cup to carefully transfer about 4 cups (1 L) of the hot chowder mixture to a blender.
6. Drain cashews, discarding their soaking water, and add them to the blender. (If your blender is filled more than halfway, remove some of the mixture and work in batches.)
7. Remove centre knob in the blender’s lid to let steam escape and place a paper towel or kitchen towel over the opening to avoid splash-ups. Start blending on low for about 30 seconds, then increase speed to high and blend until smooth and creamy, about 1 minute.
8. Return mixture to the chowder in the pot (over medium heat), then stir in corn and cook for a minute or two, until corn is tender. Taste, and add more salt, as needed. Divide among individual bowls. Garnish with the scallions and serve.