Not Your Mama’s Corn Chowder (Vegan Fennel + Corn Chowder)

this is the only photo i have of my chowder.  why?  because i ate it all.  should i have garnished it and focused a bit more on presentation?  perhaps.  but that would’ve required me to delay its consumption, and that, my friend, was not about to happen.  so instead you’re stuck with this basic representation of all kinds of yummy in my tummy.  #sorrynotsorry

 

there are few things i love more than a hearty soup in the cold winter months (because, thank god, it is finally starting to feel like winter in atlanta).  since corn is a summer vegetable, and since i sometimes just need to opt for the easy route, i used frozen organic corn that i got from my bf trader joe.  since i was already planning on keeping the chowder dairy-free and tummy-friendly, i used my freshly homemade veggie stock to make the dish vegan.  if you prefer the flavor of chicken stock or only have it on hand, knock yourself out using it–no judgement from this kid!

 

if you have never tried caramelized fennel, you are in for a treat and a half.  as it softens, the licorice flavor mellows and the sweetness develops into a taste so criminal that it could be a sheriff in manitowoc county, wisconsin (so maybe we’ve been binge-watching making a murderer).  once the onion and corn are thrown into the mix, you’ll feel like you’re eating candy and not vegetables for dinner.

 

if you have more self-control than i do, reserve some fennel fronds and whole corn kernels for garnish.  also, say i prayer for me that i can one day be as strong a person as you.  otherwise, just dig in and try to look classy as you lick your bowl clean.

 

Fennel + Corn Chowder

serves 4 to 6 normal humans or one very hungry couple

• 1 cup of cashews, soaked 4+ hours
• 1 medium yellow onion
• 1 fennel bulb
• 2 cloves of garlic
• 1 bag of organic frozen corn
• ghee or coconut oil
• 4 cups of stock
• 1 tsp dried thyme
• 2 tsp turmeric (mainly for color)
• salt and pepper to taste
• 1 tsp apple cider vinegar

 

1. in a glass bowl, cover cashews with hot water and soak 4 or more hours (i usually soak mine in the morning and know they’ll be ready by the time i start cooking)
2. in a stock pot, melt a knob of ghee or coconut oil on medium heat.  while it melts, roughly dice fennel then add to pot.  stir to coat, sprinkle in some salt for good measure, and let the caramelization begin
3. repeat step 2 with the onion, and add it to the mix once the fennel is soft and translucent
4. as the fennel and onions caramelize, mince the garlic and stir in until fragrant
5. add the corn, thyme, and turmeric, and toss to evenly coat all the veggies
6. add the stock, turn the heat to low, and let simmer.
7. rinse and drain cashews and add to blender with 1/2-1 cup of soup (if using an immersion blender, just return the cashews to their bowl along with the soup).  blend until smooth and creamy, then incorporate the remaining soup and blend to desired consistency (if you aren’t using an immersion blender, you may have to do this in two batches).  once all the ingredients are blended, return the chowder to the stock pot and, if the blending was done in separate batches, mix well.  stir in vinegar and salt and pepper to taste, then keep on low until it’s time to eat…or just eat it right away

 

i hope this combo of summer and winter warms your soul and your belly.  now go curl up with your bowl of soup and netflix your night away.