Cashew Corn Chowder




  • 1 tbsp. olive oil, butter or ghee
  • 2 cups chopped onions
  • 2 celery stalks with leaves
  • 3 cups diced potatoes
  • 6 cups water
  • 4 cups corn, fresh off the cob or frozen
  • 1 cup fresh parsley, minced
  • 1 tsp. sea salt
  • ½ tsp. pepper
  • 1 tsp. dill weed
  • ½ tsp. tarragon
  • ½ cup raw cashews




  1. In a large soup pot, sauté the onions and celery in the oil.
  2. Add the water and the potatoes, bring to a boil, and simmer until potatoes are soft.
  3. Add the corn, parsley, and herbs. Continue cooking for 10 minutes.
  4. Remove about 3 cups of this mixture and blend with cashews for about 1 minute until smooth. Make sure there are no pieces left.
  5. Add cashew-milk to remaining soup.

Serves 6


About larissaville

i like to dance, sing, and play

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