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PacificFoods Summer Zucchini & Corn Chowder

Summer Zucchini & Corn Chowder

The perfect creamy, sweet and savory soup for a long summer day.

Course Soup
Cuisine American
Keyword chowder, soup, summer soup, vegan
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 12 servings

Ingredients

  • 3 cups canned corn
  • 3 ½ cups Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage
  • 2 cups low sodium vegetable broth
  • 3 carrots peeled and diced
  • 2 large zucchini diced
  • 1 red pepper diced (reserve ¼ for garnish)
  • ½ red onion diced (reserve ½ for garnish)
  • 1 sweet onion diced
  • 1 jalapeno minced and seeded
  • 5 garlic cloves minced
  • 2 tbsp vegan butter
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup vegan parmesan cheese
  • 2 tbsp fresh parsley minced (reserve half for garnish)

Instructions

  1. Turn the slow cooker on high.

  2. Peel and dice the carrots, and toss in the slow cooker.

  3. Dice the zucchini, red pepper, red onion and sweet onion. Reserve ¼ cup of red pepper and red onion, respectively for garnish. Toss the ingredients in the slow cooker.


  4. Mince the jalapeno and garlic and add it to the other ingredients.


  5. Pour the Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage, vegetable broth, and two cups of corn in a slow cooker on high. Stir well.


  6. Add 1 more cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. Mix well.


  7. Cook on high for 3.5 hours.


  8. In the meantime, mince the fresh parsley and set aside.


  9. Combine one cup of corn and one cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage in a bowl and immersion blend until smooth.


  10. Add the corn-cashew milk mixture, vegan butter, salt and pepper to the slow cooker.


  11. Immersion blend to the desired consistency.


  12. Add the vegan parmesan cheese and half the minced parsley. Mix well.


  13. Cook another 30 minutes.


  14. Garnish with a mixture of red onion, red pepper, and parsley. Enjoy!