Cashew Corn Chowder
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Cashews
14.12 oz
fresh corn
33.80 fl oz
vegetable broth
3.53 oz
onion
0.35 oz
garlic
1.01 fl oz
olive oil
0.18 oz
Salt
0.07 oz
Black pepper
0.35 oz
fresh parsley
0.51 fl oz
lemon juice
Directions
Step 1
Soak cashews in water overnight.
Step 2
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
Step 3
Add fresh corn kernels and cook for another 5 minutes.
Step 4
Drain and rinse cashews. Add cashews and vegetable broth to the pot. Bring to a boil and simmer for 15 minutes.
Step 5
Use an immersion blender to puree the soup until smooth and creamy.
Step 6
Season with salt, black pepper, and lemon juice. Stir well.
Step 7
Garnish with fresh parsley and serve hot.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 22.05 IU | 2.45% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 2.205 mg | 0.44% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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