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)
- 1 tbsp coconut oil
- 1 tbsp ground turmeric
- 2 tsp ground cumin
- 2 pinches cayenne pepper
- 3 onions, chopped
- 2 tsp salt, plus extra as needed
- 6 garlic cloves, very finely chopped
- 1 litre vegetable stock
- 4 corn cobs
- 93g raw cashews, soaked for at least 4 hours or up to overnight
- 1 tbsp lime juice
- 2 tbsp cold-pressed extra-virgin olive oil
- ¼ tsp ground chipotle chillies
- Handful fresh coriander leaves and tender stems, roughly chopped, to garnish
- Melt the coconut oil in a large pan over a medium heat. Add the turmeric, cumin and cayenne, then cook for 1 minute or until fragrant. Add the onions and salt and cook for 5 minutes or until slightly softened. Add the garlic. If the bottom of the pan seems dry, add a little stock.
- Meanwhile, carefully cut the kernels off the corn cobs by standing each cob on its end in a shallow bowl and slicing downwards with a sharp knife (away from your hand).
- Add the corn kernels to the onion mixture in the pan and stir to coat with the spices. Cook for 5 minutes, then add the rest of the stock. Bring to the boil, then reduce the heat to low and simmer for another 5 minutes or until the corn is bright yellow and tastes sweet.
- Once the corn is cooked, remove the saucepan from the heat and transfer the mixture to a blender. Add the soaked and rinsed cashews along with the lime juice, put on the lid, then blend on high until smooth; add water to thin the soup, if you want to, then season to taste with salt. Alternatively, pour the mixture into a large bowl and blend with a stick blender. If not serving straightaway, return the soup to the pan and keep warm.
- In a small bowl, whisk the olive oil with the ground chipotle until thoroughly blended. Serve the soup in bowls, topped with a drizzle of the chipotle oil and a sprinkle of chopped coriander.
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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