Corn Chowder


  • 7 c. potatoes, peeled and diced
  • 1 medium onion, chopped
  • 1/2 c. raw cashews
  • 3 cans (15 oz.) corn, divided
  • 1/4 c. chicken-like seasoning
  • 1/4 c. nutritional yeast flakes
  • 1 tsp. dried basil
  • 1 tsp. onion powder


  1. Place potatoes and onions in a large pot and cover with water. Bring to a boil over high heat. Reduce to a low boil; cook until potatoes are tender.
  2. In blender, place 2 cups of the potato mixture, cashews, 1/2 a can of corn along with a little water (1/4 to 1/2 cup), adding more water as necessary until mixture is very smooth. Add to potatoes along with remaining ingredients and stir until well-mixed. Add water as needed to reach desired consistency. Heat, but do not boil.

Makes 12 servings

Browse Cook(s): Sarah Frain
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.