Broccoli Corn Chowder


Winter = Soups
Soups = Throw what you have in a pot
Throw what you have in a pot = Chowder

I make this soup all the time and was inspired by a recipe in Isa Does It! to add nutritional yeast. She is a genius and if you have not already, you need to go out and buy her book. Give it to everyone for Christmas or as a belated Chanukah gift!

As with many soups, these are not really measurements but more inspiration. Everyone’s onions are slightly different in size, right? And for some reason, I am not sure why I do this, maybe so that the broccoli is the perfect texture, I steam the broccoli separately. And I love using white pepper so the soup is not dotted with black specks. Brilliant that white pepper is!

1 medium head of broccoli (about 2 cups)*
1 medium onion
1 clove of garlic
1 big carrot
2 Yukon Gold potatoes
2 cups of frozen organic corn
2 1/2 cups of water (or vegetable stock)
1/2 cup cashew milk
1/4 cup nutritional yeast tablespoons (nooch)
The juice of 1/2 lemon
Salt, a pinch
White pepper, to taste

*Use fresh broccoli and break it up into bit size florets and steam until bright green and tender. Set aside. Or use previously steamed and frozen broccoli.

Chop up the onion and mince the garlic. Add to a soup pot with 1/2 cup water or stock. Bring up the heat and let it start cooking. Peel and chop the carrot into bite size pieces and add to the pot. Chop the potatoes into bite size pieces and add to the post as well. Add the rest of the water or stock and bring to a boil. When boiling add the corn and then reduce to a simmer and cook until you can pierce the potatoes with a fork.

Add the cashew milk, nooch, lemon juice, salt and pepper. Taste and adjust seasonings. Add the broccoli and cook together for a minute or so.

Break out the immersion blender and blend to just the right consistency for you. We like it a little chunky. Eat right away or refrigerate. If it is too thick when you go to reheat it, add some water.


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