Sweet Corn Cashew Chowder with Shiitake Bacon
Corn is a bit of a sore subject for me. I grew up on a farm in the Midwest and when corn was in season we would have it every day, often twice a day. I can’t point to a single moment when it happened but after I moved out of my parents house I stopped eating corn. I didn’t make a big deal about it but I would never order anything that contained those crunchy kernels in restaurants.
So, I tell myself that I don’t like corn but I still make and enjoy this recipe. When I first set out to make it I intended it to be like a classic chowder with lots of cream. However, I didn’t want to make a roux so I mulled over ways to thicken it without resorting to flour. Thickening it with both cashews and pureed onions is, in my estimation, a far superior method for two reasons. One, there is very little nutrition that flour offers. With onions you get fiber and a very powerful antioxidant called quercetin. Cashews offer protein and copper. Two, the flavor is boosted by both ingredients, particularly the onions. They enhance the level of umami in the chowder, which balances the sweetness of the corn.
INGREDIENTS
6 oz (170g) shiitakes, de-stemmed and sliced into 1/4” thick slices
2 Tbsp olive oil, divided
3 ½ tsp salt, divided
2 medium onions, diced
5 cloves garlic, minced
1 c cashews soaked for 3-4 hours
4 small potatoes, medium dice
4 medium ears of corn, kernels removed about 3-4 cups
5 c stock, divided
Chives, minced
DIRECTIONS
Preheat the oven to 350°F (175°C).
In a medium bowl add mushrooms, 1 Tbsp of olive oil and 1 tsp of salt. Stir and transfer to a parchment lined baking sheet. Place in the oven and cook for about 35 minutes, until shiitakes are greatly reduced in size, browned and smell fragrant. Flip at least once halfway through cooking. Set aside to cool.
In a large pot over medium low heat add the remaining 1 Tbsp olive oil. When warm add onions and ½ tsp salt. Cover and saute for 9-11 minutes until onions soften and turn translucent. Stir often to ensure that they do not stick to the bottom and brown. While this enhances the flavor a bit, it dulls the color.
Add garlic and saute for 2-3 minutes until it smells fragrant. Remove from the heat.
Drain cashews and transfer to a high powered blender along with 1 c of stock and sauteed onions and garlic. Process until smooth, adding more stock if necessary. Set aside.
In the same pot add potatoes, corn, the remaining 4 c of stock and remaining 2 tsp of salt. Cook covered over medium high heat. Bring to a boil and then reduce to a simmer. Continue to cook for 8-9 minutes until potatoes are tender.
Pour in blended cashew mixture and stir. Taste and adjust seasonings. Ladle into bowls and garnish with shiitakes and chives. Serve immediately.
Serves: 6-8
NOTE
For a fresher tasting version consider adding fresh corn kernels to the finished soup instead of cooking it.
