Potato Vegetable Chowder

Classic New England–style chowder with vegetables, beans, and creamy cashew base.

Cashew Cream:

2/3 cup

raw cashews

1/3 cup

white beans (or 1/3 cup more cashews)

2 cups

hot water

Soup:

1 cup

celery, diced (about 4 ribs)

1/2

large yellow or white onion, diced (about 1 3/4 cups)

3

cloves garlic, minced

2 tsp

dry oregano

3/4 tsp

dry thyme

3/4 tsp

black pepper, coarsely ground

16 oz

mixed frozen vegetables

1 heaping cup

frozen cooked lima beans (or 1 can low-sodium white or brown beans, drained & rinsed)

4 cups

water

4 tsp

chicken-style bouillon powder

12 oz

frozen potatoes o'brien (or frozen potato cubed home fries, or just 12 ounces diced potatoes)

1 tsp

sea salt

For Serving:

Oyster crackers

Saltines

1. Add cashews and beans to 2 cups hot water in a blender. Let soak while you start the soup.
2. In a Dutch oven, dry saute or water saute onion and celery 5–10 minutes until softened.
3. Add garlic, oregano, and thyme. Cook a couple more minutes.
4. Stir in frozen vegetables, beans, pepper, water, and bouillon powder. Bring to a simmer.
5. Reduce heat to medium-low and simmer, mostly covered, for 15 minutes. If using raw potatoes, add them now.
6. Blend the cashews, beans, and soaking liquid 1–2 minutes until smooth. Set aside.
7. Add frozen cubed potatoes to the pot. Mostly cover and simmer 5 minutes, until tender.
8. Stir in the cashew mixture and simmer uncovered 8–10 minutes until thickened. Add salt to taste.
9. Serve hot with additional salt and pepper if needed.

 •  Total: 45 mins

Makes 1 batch

Kitchen & Pantry Picks

Notes from Craig

Share & Print