Poblano-Corn Chowder [Vegan]

Pardon the crappy cell phone shot!

I'm really excited to post this recipe as it's changed my little non-dairy world. I'm a girl on a mission when it comes to soups right now. We're making 1-2 soups a week for a friend in need. Fresh, organic, plant-powered soup is easy on the body while providing quickly assimilated nutrients. Think that vegan soups are limited to watery, tasteless noodle soups and bean stews? Not any more! We've found a way to make cashew cream so smooth and so creamy, that it will fool even the most suspicious taster. This isn't "good for being vegan" it's just plain GOOD.

I've remade one of my favorite soups Poblano-Corn Chowder with Shrimp except I removed the bacon, the shrimp, the creamed corn (lots of HFCS), the milk and the cream. You might ask the same question my curious mother did, "So...then...what's left in it?" What's left? Magic. Diced vegetables, mild poblano chilies, fresh corn,  tender potatoes and a rich, creamy broth. I added in diced tofu for protein and the cashew cream adds a touch of healthy fat and a little protein. Serve with a side salad tossed with a pepita dressing for a complete meal!

Serves 8 - [hint: make extra, this freezes beautifully in ziplock bags!]

INGREDIENTS:

• 1 T olive oil
• 3 stalks celery, diced
• 5-7 cloves garlic, minced
• 1 onion, diced
• 3 large poblano chilies, diced (*looks like a large dark pointy bell pepper)
• 5 ears fresh corn or 4 cups frozen organic corn (or last resort 2 cans organic corn)
• 4 medium white rose potatoes diced into 1/2" cubes
• 6 cups vegetable broth
• 2 cups water
• 1 cup cashews
• 2 cups water (for cashews)
• 1 T chili powder
• 1-2tsp seasoned smoke  from Trader Joe's or a pinch liquid smoke (last resort, use 1 T bbq sauce for smoky flavor, but if you can get the TJoe's stuff - it's the bomb)
• 2 tsp arrowroot or cornstarch
• 1 package extra firm tofu, drained and diced into cubes
• handful minced cilantro

DIRECTIONS:

1. Bring 2 cups water to a boil. Turn off heat, put cashews in hot water and cover for 10 minutes. This helps soften the nuts if you didn't soak overnight (which I never remember to do).
2. The best method is to place the nuts and liquid in an immersion blender cup and use the immersion blender to liquify the nuts. It takes forever but we got the smoothest consistency this way. Or use your Vitamix. If you've just got a regular blender or food processor, just process the HELL out of this. It will seem chunky and gritty, keep blending. It will eventually be smooth, slightly foamy cream. Don't give up ;)
3. Place potatoes in a pan and cover with water. Bring to a boil and simmer until just barely tender, about 5 minutes. Drain and set aside.
4. In large stock pot, heat 1 T olive oil. Add celery, garlic, onion and poblanos and saute until fragrant, about 8 minutes.
5. Add corn, potatoes, vegetable broth, water, chili powder, and seasoned smoke. Bring to a boil. Reduce to simmer and simmer for 10-15 minutes. 
6. Add tofu and cook another 8 minutes.
7. Whisk in the cashew milk.
8. Remove 1 cup of liquid and stir arrowroot or cornstarch into it.
9. Whisk into the soup and bring the temperature back up to simmering.
10. Ladle into bowls and garnish with cilantro.