1 cup vegetable broth

1 cup sliced carrots (about 2 large)

3 cups diced red potatoes (about 2 large)

3 cups frozen sweet corn

1/2 cup onion, minced

1 clove of garlic, minced

1 bay leaf

1 t dried thyme

Salt to taste

1 1/2 cups almond milk

1/3 cup raw cashews

 

For the Chickpeas:

1 can chickpeas (garbanzo beans), drained and rinsed

1/2 T curry powder

1 T coconut oil

 

Garnish:

Sliced green onions


Directions:

  1. Combine broth, carrots, potatoes, corn, onion, bay leaf,  and thyme in a large pot and bring to a bring to a boil. Reduce heat and simmer until carrots and potatoes are fork tender.
  2. Meanwhile combine coconut oil, chickpeas, and curry powder in a skillet over medium high heat. Fry beans, stirring frequently, until they are nice and crispy. Remove from heat.
  3. Combine almond milk and cashews in a high powered blender. Add about 2 cups of the corn mixture and blend until creamy. Return to the corn mixture and stir to combine. Salt to taste and reheat if needed.
  4. Scoop corn chowder into individual bowls and top with crispy chickpeas.
  5. Garnish with sliced green onions

Serves 4


 

 



 

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