Velvety Vegan Corn Chowder - A Delectable Plant-Based Delight

Ingredients

• A dash of extra-virgin olive oil
• Finely chopped onion for flavor
• Delicately chopped ribs of celery
• Finely chopped carrots to add texture
• Russet potatoes, peeled and finely diced, about 4 pounds
• Bite-size cauliflower pieces from one head
• Two bay leaves for a hint of aroma
• A touch of dried thyme, about half a teaspoon
• Dried oregano for a subtle herbal essence
• A generous 2 quarts of vegetable broth
• Fresh corn kernels, divided into 8 cups
• A cup of cashews for richness
• Nutritional yeast, about 1/3 cup
• Season with a pinch of salt and ground black pepper to taste

Step 1

Heat up a generous drizzle of olive oil in a large pot over medium heat. Saute a colorful trio of onion, celery, and carrots until they release their fragrant sweetness, taking about 5 to 7 minutes. Toss in chunks of potatoes, florets of cauliflower, along with the aromatic duo of bay leaves, thyme, and oregano, letting the flavors mingle and develop for another 5 minutes.

Step 2

Next, infuse the mix with vegetable broth and a hearty 6 cups of corn kernels, allowing the symphony of flavors to crescendo to a boil. Lower the heat to a gentle simmer, letting the ingredients harmonize and soften for around 35 to 40 minutes. Don't forget to fish out and bid farewell to the bay leaves as they've done their part.

Step 3

Meanwhile, in a blender, combine the remaining 2 cups of corn kernels with creamy cashews and umami-rich nutritional yeast. Ladle in a few spoonfuls of the simmering broth to help the blending process along, ensuring not to overcrowd the blender. With each batch, cover the lid with a cloth and pulse gently before smoothly blending to a velvety consistency. Fold this luscious cashew blend back into the pot of soup, adjusting the seasoning with a pinch of salt and a crack of black pepper to taste.