Corn Cashew and Carrot ChowderDecember 31, 2013
For a couple of weeks this summer, our CSA was delivering a crazy amount of fresh sweet corn each week. And since there's only so much corn on the cob we could eat, I sought out a good corn chowder recipe.
Years back, my wife had made a chilled corn and cashew soup on several occasions, but that recipe is long gone.
I did some researching and found what seemed to the common parts of all good corn chowders made with cashews.
Then I discovered I also had a ridiculous amount of carrots from the CSA as well. Could I use them as well? No one seemed to be including carrots, but I thought they'd add some great color since my corn was more on the white than on the yellow side.
I actually wound up making this a number of times over the summer before landing on using a toasted corn stock as the base. This toasted corn stock recipe will yield anywhere from 3.5-5 cups of water depending on how much steam escapes during the pressure cooking, you'll just add water to round up to 6 cups of total cooking liquid
I also found that pesto is a great topping for corn chowder!
Corn Cashew and Carrot Chowder
The corniest bowl of corn chowder you've ever tried
Prep time: Cook time: Yield: 4-6 servings
- 2 White Onions
- 3 Carrots
- 3 Cups Corn Kernels (from about 6 ears)
- 1 Cup Roasted Cashews
- 6 Cups Liquid (Toasted Corn Stock + Water)
- 4 Tablespoons Butter
- 1/4 Teaspoon Baking Soda
- Coarsely chop the carrots and onion
- Rinse the cashews if they are really salty
- Melt the butter in the base of your pressure cooker and add the onions, carrots and cashews
- Cook over medium for about 5 minutes
- Add the cooking liquid and baking soda and seal your pressure cooker.
- Raise the temperature and cook for 20 minutes once full pressure is reached
- Once depressurized and cooled, blend the mixture to a smooth consisentency
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