Creamy Macadamia Corn Chowder

Creamy Macadamia Corn Chowder

 Serves: 6

Ingredients

1 Medium Yellow Onion cone #2

4 stalks celery cone #3

3 Medium Red Potatoes (About 1½ Cups Chopped cone #3)

4 Cloves Garlic

1 Tablespoon Oil

1 teaspoon Dried Thyme

3 Cups Broth rapunzel brand

 1 cup Mac Nuts+ 1 cup water- blended smooth

¾ teaspoon Salt (or to taste)

A Couple Grinds of Pepper

1 Cup Fresh or Frozen Corn Kernels

Optional Toppings:

Coconut Bacon

Vegan Cheddar Shreds

Chives

Parsley

A few grinds of fresh pepper.

Instructions

Chop the onion, celery, and potatoes with Salad master machine and mince the garlic. In 5 or 7 qt  large soup pot heat the oil over medium heat. Add the onion and celery and sauté until the onions become translucent and are just beginning to brown. Add in the garlic and thyme and cook for a minute more.

add in the broth, potatoes, salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes until the potatoes are fork tender.

Use a blender to blend about ⅓ of the soup. This makes the soup very creamy and thick, but still leaves lots of texture.

Finally add in the corn and cook until it's heated through, about 5 more minutes. Serve hot with garnishes of choice such as coconut bacon, parsley, chives, or vegan cheddar shreds.