As I stated in a previous post, I've got my eyes on the prize for another awesome Thanksgiving meal. One dish I have yet to recreate is my mothers amazing Corn Souffle but seeing as how it calls for every animal product plus corn, the idea of recreating it has been intimidating. I figured I would take a step back before approaching this one. My step back being Corn Chowda'. I threw in some broccoli because there's no such thing as too many vegetables.
Serves 8
30 minutes
1 Tbsp Olive oil
1/2 White onion, finely chopped
1 Bell pepper, seeded and finely diced
8 Red potatoes, some diced, some chopped
2 Stocks celery, diced
3 Carrots, diced
1 Head broccoli, finely chopped
2 Bay leaves, broken
8 cups Vegetable broth
3 Tbsp Better Than Bouillon, No Chicken Base
1 cup Cashews, soaked 8 hours in water (I wont lie, I spaced this and soaked them for an hour and lived to tell the tale)
1/3 cup Cornstarch
3 cups Fresh or frozen white & yellow corn
Pepper to taste
1. Heat a big ol' pot with EVOO in the bottom. Saute onions for a minute or so, than add the rest of your chopped veggies plus bay leaf pieces, saute for about 5 minutes.
2. Add 6 cups of your broth and than your bouillon.
3. In the meantime do two things: First, add cashews (minus water) and 1 cup of veggie broth into processor and process till smooth. Second, add cornstarch into your last remaining cup of veggie broth and mix.
4. Once taters are tender, add cashew blend, corn starch blend, corn and pepper, bring to a nice hot temperature again.
5. Eat. Watch out for bay leaves.
Original recipe from Cheeky Kitchen
My Asshole Diet
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