Potato and Corn Chowder©

This chowder provides a warm end to a cold day with a great creamy taste.

1 large onion, diced,

6 medium potatoes, scrubbed and diced

4 cups water

2 cups whole corn kernels

2 teaspoons low-sodium broth/stock powder

1 cup raw cashews

1 cup water

Chopped parsley or diced scallions/green onions

Place onion and potatoes in water and bring to a boil. Reduce heat and simmer until potatoes are cooked.
Add corn and stock, and return to a boil. Meanwhile, blend cashews with 1 cup of water in a blender, until smooth and creamy. When soup comes to a boil, add cashew mix. Rinse blender with a little water and add this to soup
Reduce heat to simmer for a few minutes until heated through. Garnish with parsley or scallions.

Serve with a small whole grain bread roll.

Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.

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