Creamy Vegetable Chowder From Scratch
You know those meals where it's better every time you eat it? Well, that's this creamy vegetable chowder from scratch. The peppers, jalapenos, potatoes, and cashew cream pair perfectly with the herbs and spices. We crave this chowder on chilly nights, it always warms the body and the soul!
Ingredients
- 2 medium russet potatoes
- 1/2 of an onion
- 1/2 of a bell pepper (any color)
- 1/2 of a jalapeño
- 1 Tbsp olive oil or avocado oil
- 1/3 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup cashew cream (or half and half)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 Tbsp nutritional yeast
- 2 1/2 Tbsp apple cider vinegar
- 2 bay leaves
- 1/8 - 1/4 tsp ground cayenne (you choose the spice level)
- 1 tsp lemon juice
Instructions
Prepping
- Peel and slice potatoes into 2-inch cubes
- Rinse cubes twice with water and add to the pot you'll use to make this chowder.
- Fill pot with water until potatoes are fully submerged (about 1-2 inches above them) and bring it to a boil.
- Next, turn heat to low-medium and cover with a lid. Cook for 15 mins until potatoes are soft.
- While potatoes are cooking, slice onion into a fine dice and set aside.
- Rinse bell pepper and jalapeno, remove their seeds, and slice into small chunks (size of preference). Set aside.
- Once potatoes finishing cooking, drain the water off and place them in a bowl to set aside.
Cooking
- In the same pot you cooked the potatoes, add in olive/avocado oil, diced onion, jalapeño, and bell peppers. Cook for 8 mins on medium, stirring occasionally.
- Next, turn heat to low, add in 1/4 cup of vegetable broth and flour, stirring continually for 1 minute to cook the roux.
- Turn heat up to low-medium and whisk in the rest of the vegetable broth until smooth.
- Add in cooked potatoes, cashew cream, salt, pepper, garlic powder, nutritional yeast, ground cayenne, cashew cream, lemon juice, apple cider vinegar, and bay leaves.
- Simmer on low- medium, stirring occasionally, for 10 mins. Then serve and enjoy!