Cashew corn chowder with chipotle oil
- September 2017
- Serves 4
- Hands-on time 30 min, plus soaking time
”If you’ve never used cashews to replace regular cream or milk in a soup before, I highly recommend you try it. I’ve also added a drizzle of chipotle oil and a handful of coriander leaves to take the flavour to the next level.” – Sarah Britton
- Dairy-free recipes
- Gluten-free recipes
- Vegan recipes
- Vegetarian recipes
- 22.5g (5.7g saturated)
- 18.4g (8.1g sugars)
If you can’t get hold of chipotle chillies or don’t want to grind them, buy a jar of chipotle chilli paste instead (available from large supermarkets). Stir ¼ tsp into the oil in step 5.
Soak the cashews in a bowl of water for at least 4 hours or overnight. Make the soup to the end of step 4 up to 24 hours in advance (keep in a sealed container in the fridge), then reheat in a medium saucepan over a gentle heat. Drizzle each bowl with a swirl of chipotle oil, then scatter with the coriander leaves to serve.
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