Creamy Walnut Corn Chowder

By California Walnuts
Total Time
50 Mins
Serves
4
Serving Size
1 bowl
Meal
Dinner Lunch
Course
Main Side

DESCRIPTION

The perfect late summer to early creamy fall soup with sweet corn and walnuts.

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins
Calories
455
Total Fat
29
Saturated Fat
4
Trans Fat
0
Cholesterol
0
Sodium
1010
Carbohydrates
48
Dietary Fiber
8
Total Sugars
9
Protein
13
Vitamin D
1
Calcium
180
Iron
3
Potassium
980

Ingredients

  • 1 cup California walnuts
  • 1 large russet potato, peeled and diced into ½-inch cubes
  • 2 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 tsp ground cumin
  • 2 Tbsp olive oil
  • ½ large white onion, finely chopped
  • 1 ½ tsp kosher salt, plus more to taste
  • 3 cloves garlic, minced
  • 1 ½ Tbsp all-purpose flour
  • 2 ¼ cups frozen corn, divided
  • Leaves from 3 sprigs fresh thyme, plus more to taste
  • 2 Tbsp nutritional yeast
  • ½ tsp liquid smoke
  • 1 Tbsp apple cider vinegar
  • ½ tsp freshly cracked black pepper, plus more to taste
  • California walnuts, toasted and chopped, to taste

Preparation

  1. Add the California walnuts in a heatproof bowl and cover with very hot water. Let soak for 15–20 minutes, then drain.
  2. Add the diced potato, vegetable broth, bay leaf, and cumin in a large pot. Bring to a boil and cook for 5–6 minutes, or until the potatoes are just fork tender with a slight bite remaining. You don't want them to be too soft or they'll fall apart in the soup. Strain the broth into a bowl and reserve both the broth and potatoes separately. Discard the bay leaf.
  3. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion along with a pinch of kosher salt and cook for 5–6 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant.
  4. Sprinkle in the flour and cook for 1 minute, stirring constantly. Slowly whisk in 1 cup of the reserved broth until smooth and slightly thickened.
  5. Using a high speed blender, carefully transfer the drained walnuts, thickened broth mixture, remaining 1 cup broth, and 1 ¼ cups frozen corn into blender. Blend for 1–2 minutes, or until completely smooth and creamy.
  6. Pour the creamy walnut mixture back into the pot. Stir in the reserved potatoes, remaining corn, thyme, nutritional yeast, and liquid smoke. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the corn is tender and the chowder has thickened.
  7. Remove from the heat and stir in the apple cider vinegar. Season with the kosher salt and black pepper, adjusting to taste.
  8. Divide into bowls and garnish with toasted, chopped California walnuts, fresh thyme, cracked black pepper, and a drizzle of olive oil, if desired.