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Corn Chowder





  1. Cook onions and potatoes together in a little water.

  2. Blend 2 cups of the onion/potato mixture with the cashews and ½ cup of corn.

  3. Add enough water to blend smoothly to a thick, creamy chowder. Blend by cupfuls if your blender is small.

  4. The remainder of the corn and potatoes should be left chunky.

  5. Add more water to entire mixture to desired consistency.

  6. Add ALL other ingredients and simmer. DO NOT boil!

Serving Suggestions:

  • This soup is one of our favorites. It is wonderful as an entrée, served with a green salad, fresh bread, or baked corn chips cursed on top.

  • Try it served over steaming rice or toast.

  • Makes 12 cups.

From Foods for Thought, p 100. Copyright Used by permission.

Order from our store or 800-328-0525


  • 1 C Cashews, raw
  • 4 C Corn, frozen or fresh off the cob
  • 1 Onion, chopped, sautéed in water
  • 6 C Potatoes, peeled, cubed, and cooked
  • ¼ C Chick-it Seasoning
  • ¼ C Nutritional yeast flakes
  • Vegetable salt or regular salt to taste
  • 1 tsp Basil
  • ½ tsp Savory OR sage
  • 1 Bay leaf
  • 1 tsp Onion powder
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