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Plant-Based Creamy Hatch Potato Corn Chowder

Plant-Based Creamy Hatch Potato Corn Chowder

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Plant-Based Creamy Hatch Potato Corn Chowder

Plant-Based Creamy Hatch Potato Corn Chowder

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Powered by: Chef Julia Plant-Based Chef

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Description

I bought a lot of roasted Hatch chiles, which are in season right now. They are packed into individual servings in my freezer and will last for several months. The smoky and spicy qualities of these chiles add a depth of flavor to plant-based dishes.

CategoryHatch chile, Instant Pot, Plant-Based Recipes, Soups, Vegan

Total Time60 min

DifficultyIntermediate

Yields1 serving

Ingredients
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

2 lbs organic russet potatoes, peeled and chopped into 1/2 inch pieces
1 lb corn, fresh or frozen
3 cloves garlic, chopped
1 bell pepper, red, orange or green
1 jalapeno pepper, seeded and minced
2 cups chopped yellow onion
1 large carrot, chopped
3 roasted, peeled and seeded Hatch chiles (or 6 ounces canned green chiles)
1 tsp chili powder or chipotle chili powder
1 tbsp fresh basil or 1 tsp dried basil
1 tsp ground cumin
1 tsp smoked paprika
3 cups unsalted vegetable stock or broth
1 cup cashews, soaked for at least 2 hours

Next, follow the steps to finalize your dish and finally be able to enjoy it!

For this recipe I used the Instant Pot pressure cooker. I will also include the conventional method as well. In the Instant Pot, saute setting, cook the onions, garlic and pepper with a couple tablespoons of water until the onion is translucent, for about 5 minutes. If using a soup pot, do the same thing. Add the carrot and jalapeno pepper and cook for a couple more minutes. Add the Hatch chiles, potatoes, chili powder, basil, cumin and smoked paprika. Add the vegetable stock and stir well. If using the Instant Pot, seal the lid and cook on High Pressure for 8 minutes. Allow it to release naturally for 10 minutes, then release the rest of the pressure manually. If using a conventional soup pot, bring all ingredients to a boil, reduce to simmer for 30 minutes or until potatoes are fork tender. Add the corn and continue simmering (saute feature in IP) for 10 minutes. Using an immersion blender, process soup until it's the desired consistency. You can also place 2/3 of the soup in a blender and process until smooth. Return it to the pan. Add 1/2 cup cashew cream and mix well. Serve soup garnished with cilantro and thinly sliced scallions, along with a sprinkle of smoked paprika. For the cashew cream, place the drained, soaked cashews in a blender with 1/2 cup filtered water. Process until it's smooth and creamy. Cashew cream lasts for 3-4 days and can be frozen as well.

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