Cashew Corn Chowder

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  6 clove or 18g

• Salt

  Table

  2 tsp or 12g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Corn

  Sweet, yellow, raw

  3 ear, large yields or 429g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Lime juice

  Raw

  1 tbsp or 15g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

Directions

1. Heat coconut oil in a large pot over medium heat. When hot, add turmeric, cumin, and cayenne pepper and cook for about 1 minute, until fragrant.
2. Add onions and salt, and cook for 5 minutes until softened. Add garlic. If the bottom of the pot becomes dry, add a little broth instead of oil to moisten things up.
3. While the onions and garlic are cooking, husk the corn cobs. Cut off the kernels by standing the corn on one end and slicing downwards.
4. Add corn kernels to the pot and stir to coat with spices. Cook for 5 minutes, then add the remaining broth. Bring to a boil, then lower to a simmer and cook until the corn is bright yellow and sweet, about 5 minutes.
5. Once the corn is cooked, remove the pot from heat and transfer the soup to a blender, reserving a few tablespoons of the whole corn kernels for garnish.
6. Add cashews. Blend on high until completely smooth. Add water to thin if desired. Season to taste. Return soup to the pot to keep warm if necessary. Serve with a few kernels of corn and plenty of cracked black pepper.

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