For a couple of weeks this summer, our CSA was delivering a crazy amount of fresh sweet corn each week.   And since there’s only so much corn on the cob we could eat, I sought out a good corn chowder recipe.

Years back, my wife had made a chilled corn and cashew soup on several occasions, but that recipe is long gone.

I did some researching and found what seemed to the common parts of all good corn chowders made with cashews.

Then I discovered I also had a ridiculous amount of carrots from the CSA as well.  Could I use them as well?  No one seemed to be including carrots, but I thought they’d add some great color since my corn was more on the white than on the yellow side.

I actually wound up making this a number of times over the summer before landing on using a toasted corn stock as the base.  This toasted corn stock recipe will yield anywhere from 3.5-5 cups of water depending on how much steam escapes during the pressure cooking, you’ll just add water to round up to 6 cups of total cooking liquid

I also found that pesto is a great topping for corn chowder! Click to Print
Prep time: 20 minutes Cook time: 30 minutes Yield: 4-6 servings

Ingredients

  • 2 White Onions
  • 3 Carrots
  • 3 Cups Corn Kernels (from about 6 ears)
  • 1 Cup Roasted Cashews
  • 6 Cups Liquid (Toasted Corn Stock + Water)
  • 4 Tablespoons Butter
  • 1/4 Teaspoon Baking Soda

Instructions

  1. Coarsely chop the carrots and onion
  2. Rinse the cashews if they are really salty
  3. Melt the butter in the base of your pressure cooker and add the onions, carrots and cashews
  4. Cook over medium for about 5 minutes
  5. Add the cooking liquid and baking soda and seal your pressure cooker.  
  6. Raise the temperature and cook for 20 minutes once full pressure is reached
  7. Once depressurized and cooled, blend the mixture to a smooth consisentency

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