Potato Corn Chowder

In season or not in season, this soup is brilliant anytime of the year! Just buy frozen organic corn and have it on hand and you will be ready for dinner in 25 minutes. Don't forget the pumpkin seeds and green onions with a drizzle of high quality olive oil. These small touches will take any soup and elevate it to a new level.

Make a side salad and cornbread and you will even want to make this for guests!

SIGN UP HERE FOR THE ROOTED IN NUTRITION NEWSLETTER!

Serve 6


1 teaspoon avocado oil

1 onion, cone 3

4 stalks of celery, cone 4

3-4 red potatoes, cone 3 (about 1 ½ cups)

2 teaspoons of minced garlic

1 teaspoon thyme

3 cups of chicken or vegetable broth

½ cup nutritional yeast

Salt and pepper

2 cups fresh or frozen organic corn

½ cup of cashews soaked in 1 cup of water

Chives or green onions

Sunflower seeds

Olive oil


(tumeric and paprika can be added to a more vibrate color)


  1. Preheat 5 or 7 quart pot to medium. Add oil, then onion and celery and saute for a few minutes.

  2. Add thyme and garlic and cook for another minute.’

  3. Next, add broth, potatoes, salt and pepper.

  4. Cover and cook medium until valve clicks, then low for 15-20 minutes (until potatoes are tender)

  5. Blend cashews. Then add ⅔ soup to blender and blend until smooth.

  6. Return to pot and add corn until heated (maybe a minute)

Serve with green onions, sunflower seeds, and drizzle a small amount of olive oil on top (I like garlic infused).


Serve with corn or zucchini bread and a side salad.