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   MSGID: 35186.fidonet_cooking@1:105/500 2d95fed0   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Corn Chowder   
    Categories: Soups, Vegetarian   
         Yield: 6 Servings   
       
         1 c  Raw cashews (140 g); soaked   
              - in hot water for   
              - 20 minutes   
     1 1/2 c  Unsweetened almond or   
              - oat milk (360 ml)   
         5 c  Vegetable broth (1.4 l)   
         4 c  Fresh corn kernels   
     1 1/2 c  Onion (1 lg); finely diced   
         1 c  Carrot (1 lg); diced 1/4"   
         1 c  Celery ribs (3);   
              - finely diced   
         1 lb Yukon potatoes (3 md);   
              - peeled &   
              - cut into 1/4" pieces   
         2 tb Sea salt (10 g);   
              - up to 3 tb (15 g),   
              - or to taste   
       1/2 ts Black pepper (1 g);   
              - freshly ground   
       1/4 ts Cayenne pepper (0.5 g);   
              - or to taste   
       1/2 ts Smoked paprika (1.5 g)   
         1 ts Fresh thyme leaves -OR-   
       1/2 ts Dried thyme (1 g)   
         1    Bay leaf;   
              - remove before serving   
         2 tb Green onions (10 g);   
              - chopped, for garnish   
              Vegan bacon; for topping   
       
     Preparation time: 20 minutes   
     Cooking time: 35 minutes   
        
     With sweet corn, tender potatoes and a creamy broth, this vegan Corn   
     Chowder recipe is every bit as delicious as the traditional version!   
        
     Make the Cashew Cream: Drain soaked cashews. Blend with almond or oat   
     milk until completely smooth and creamy. Set aside.   
        
     Add vegetable broth and reserved corn cobs to a large pot. Bring to a   
     boil, then reduce heat and simmer for 10 to 15 minutes to extract   
     flavor. Remove and discard cobs.   
        
     In the same pot, add onion, carrot, and celery. Saute in a splash of   
     broth (or a little oil if preferred) until softened, about 6 to 7   
     minutes.   
        
     Stir in potatoes, corn kernels, thyme, bay leaf, smoked paprika,   
     cayenne, salt, and pepper. Simmer for 15 to 20 minutes, until   
     potatoes are tender.   
        
     Stir in the cashew cream and simmer for another 5 minutes. Adjust   
     seasoning to taste, adding more salt, cayenne, or smoked paprika if   
     you like.   
        
     Ladle into bowls, garnish with green onions, and top with your vegan   
     bacon.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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