Friday, November 7, 2014
Dairy free Bacon Potato Chowder
2/3 cup raw cashews
1/2 cup water
8 oz bacon - diced
1 yellow onion - diced
3 cups celery - diced
corn kernels from 2 ears corn (or 1 cup frozen corn)
6 cups potatoes - diced
5 cups low sodium chicken stock
salt to taste
4 cups kale - thinly sliced
1/2 cup fresh parsley
Soak the cashews in water for at least 2 hours, then blend in a blender or food processor until smooth and creamy. Set aside.
In a large pot, add the bacon and cook over medium heat until almost crispy.
Add the onion and cook until tender.
Add the celery and corn, cook about 5 minutes.
Add the potatoes and chicken stock. Cover with lid and turn heat to low - simmer 30 minutes.
Add the cashew cream and season with salt.
Stir in kale and pasley. Serve hot!