We like to make this hearty chowder in late summer when the sweet corn and peppers are in abundance, plus it's a great way to use up leftover roasted chicken and cooked quinoa! Use Homemade Chicken Stock or Homemade Vegetable Stock for best results. The raw cashew butter gives the chowder a creaminess without dairy. Replace the cooked quinoa with cooked wild rice if you don't like quinoa.
Ingredients
1 tablespoons
extra virgin olive oil
(or coconut oil)
1 large
onions
chopped
1
leeks
chopped
3 cloves
garlic
crushed
3
celery stalks
chopped
4
carrots
diced
1 large
poblano pepper
diced
5
ears of corn
cut from the cob
8 cups
chicken bone broth
(or vegetable broth)
3 tablespoons
raw cashew butter
2 cups
cooked
quinoa
3 cups
chopped
cooked chicken
(optional)
3 cups
chopped
kale
2 teaspoons
Herbamare
(or sea salt)
freshly ground
black pepper
Garnish
chopped
cilantro
(or parsley)
chopped
serrano chili peppers
