Corn Chowder with Dill

Our favorite vegetarian restaurant, The Om,  serves the most amazing Creamy Corn Chowder, we order it every time we visit.  Their soup is the inspiration for this recipe - I still haven't unlocked their secret but this soup is yummy in its own right.

*** Recipe requires soaking raw cashews over night or at least a few hours.

Corn Chowder with Dill

Adapted recipe from The Conscious Cook by Tal Ronnen

              Sea salt

4            tablespoons extra-virgin olive oil

2            cups diced sweet onions

2            large carrots, peeled and cut into 1/4-inch dice

1            red bell pepper, cut into 1/4 inch dice

5            cups vegetable broth

2            large Yukon gold potatoes, peeled and cut into 1/4 inch dice

3-4            tablespoons fresh dill (or more if you like – I like lots of dill)

              pinch of dried thyme

              1 sheet of Nori (lightly toast over stove flame to allow for crumbling)optional

1            16 oz. bag frozen corn or kernels from 6 ears of corn

1 & 1/2-3/4            cups thick Cashew Cream **recipe to follow – need 1 cup raw cashews

            white pepper

Cashew Cream:   2 cups whole raw cashews, rinsed very well under cold water.

              Put the cashews in a bowl and add cold water to cover them.  Cover the bowl

              And refrigerate overnight.  Drain the cashews and rinse under cold water. 

              Place in a blender and add water to just cover the cashews.

Place a large stockpot over medium heat.  Sprinkle the bottom with a pinch of salt and heat for 1 minute.  Add the oil and heat for 30 seconds, being careful not to let it smoke.  This will create a nonstick effect.

Add the onions, carrots, celery, and bell-pepper.  Saute for 10 minutes, stirring often.  Add the stock, potatoes, and thyme, bring to a boil, reduce the heat and simmer until the potatoes are tender, 15-20 minutes. 

With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup.  Add the dill, thyme, crumbled Nori sheet, corn and Cashew Cream, season with salt and pepper to taste, and simmer for 15 minutes.  Garnish with dill, chives and tomato.

Makes 6 servings