Creamy corn chowder that’s vegan and gluten free? Just what the doctor ordered! (tweet this)
Heat 1 teaspoon olive oil in a medium sauce pan over medium heat.
1 clove garlic, chopped
2 Tbs. chopped onion
1/2 jalapeño, chopped
While the garlic, onions and jalapeños sauté, blend the following ingredients in a blender on high speed until they are creamy.
1 ½ cups water
12 ounces Great White Northern Beans, drained
½ cup raw cashews
1 Tbs. Brewer’s yeast
Add to the sautéed ingredients and then add
2 cups frozen sweet corn
Let the chowder simmer for five to ten minutes and garnish with cilantro.
Makes four servings.
To find out more about why I cook the way I do, see my “Healthy (er) Choices Manifesto” post http://www.blessedbutstressed.com/?p=185
©2013 Anita Strawn de Ojeda