Average Recipe
Prep Time
15 minutes
Cook Time
40 minutes

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.  

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


chopped cilantro (or parsley)
chopped serrano chili peppers