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    Home » Recipes » Soups & Stews

    January 15, 2016 10 Comments

    Creamy Macadamia Corn Chowder

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    Jump to Recipe

    Looking for a post featuring Creamy Macadamia Corn Chowder? Well look no further! And I’m delighted to say that this post is sponsored by Suncoast Gold, who I love for their super creamy, dreamy, macadamia milk. This milk is so flavourful and makes for a lovely treat in my morning coffee. Tastes like dessert! 

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    Why hello hearty, creamy, chowda! How are you today, Creamy Macadamia Corn Chowder? One of the best things about winter is the excuse to make soup. Always soup. More soup. Need soup. My go-to's are my Creamy Vegan Potato Soup, Quick Vegan Pho, Congee, and now this insanely rich and satisfying Creamy Macadamia Corn Chowder. Soups are one of my favourite ways to smash in a big pile of veggies, while simultaneously warming you from the inside out. It's where comfort food and health food meet, shake hands, give each other a big warm hug, then decide to hang out and be awesome best buds. (You just pictured cartoon health foods hanging out, didn't you)?

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    This Creamy Macadamia Corn Chowder is so very yummy! The macadamia flavour is really present with it's creamy deliciousness, then there's the satisfying bites of potato, and the sweet pops of corn. Sprinkle that with some Coconut Bacon, and my taste buds are singing!

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    So what's all the hubbub about this macadamia milk? One of the best things about being dairy free is it's like suddenly the world of milk options open up to you, and now instead of just cows milk, you have a gazillion choices. Everything from soy milk, almond milk, hemp milk, oat milk, rice milk, cashew milk, coconut milk, the list goes on!

    New on the market is Suncoast Gold Macadamia Delight. Macadamia nuts are so scrumptious! I love the rich creaminess of macadamias and use them to make a Macadamia Ricotta, so it wasn't surprising to me that I loved this milk. It really tastes like dessert (especially the original flavour), but lucky for us it has all the goodness of macadamia nuts including good for you fats, high in potassium and zinc.

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    So let's get this party started, it's chowda time!

    How to Make Creamy Macadamia Corn Chowder:

    Chop the onion, celery, and potatoes into small cubes, and mince the garlic. I like to leave the skin on the potatoes, but if you prefer you can peel it off. I used red potatoes here but yukon golds, or white potatoes would work just fine too.

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    In a large soup pot heat the olive 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. It should be smelling pretty delish right about now. Yummy!

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    Stir in the flour, then add in the Suncoast Gold Macadamia Milk, potatoes, salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes until the potatoes are fork tender.

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    It's getting steamy in here! Use an immersion blender to blend about ⅓ of the soup. This makes the soup very creamy and thick, but still leaves lots of texture. Yum! If you have a standing blender, just scoop about ⅓ of the soup into the blender, blend, pour it back in and stir to combine. Be careful not to fill your blender too much, so you don't have a hot soup explosion!

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    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, vegan cheddar shreds, or just a few cracks of fresh pepper.

    Creamy Macadamia Corn Chowder. Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish. #itdoesnttastelikechicken

    Print Recipe
    5 from 4 votes

    Creamy Macadamia Corn Chowder

    Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Soup
    Cuisine: American, Canadian
    ingredient tag: potatoes
    Servings: 6
    Calories: 202kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion, chopped
    • 2 ribs celery, chopped
    • 4 cloves garlic, minced
    • 1 teaspoon dried thyme leaves
    • 1 tablespoon flour (all-purpose, whole wheat, or an all-purpose gluten free blend)
    • 3 cups Unsweetened Suncoast Gold Macadamia Milk
    • 3 medium red potatoes (about 1 ½ cups), cut into small cubes (skin left on)
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 cup fresh or frozen corn kernels

    Optional toppings:

    • coconut bacon
    • vegan cheddar shreds
    • chives, chopped
    • parsley, chopped
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    Instructions

    • In a large soup pot heat the olive 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.
    • Stir in the flour, then add in the Suncoast Macadamia milk, potatoes, salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes until the potatoes are fork tender. Use a immersion blender to blend about ⅓ of the soup. This makes the soup very creamy and thick, but still leaves lots of texture. Yum! If you have a standing blender, just scoop about ⅓ of the soup into the blender, blend, pour it back in and stir to combine.
    • 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.

    Notes

    I used red potatoes here but yukon golds, or white potatoes would work just fine too. If you prefer you can peel off the skin.

    Nutrition

    Calories: 202kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.

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    Reader Interactions

    Comments

    1. Cal says

      January 20, 2016 at 8:56 am

      5 stars
      I've scarfed down Two batches of this delicious blend. Unfortunately there is no Mac Nut milk available locally. First batch was Almond-Coconut blend by Almond Breeze. Not thick and rich enough. Second batch I used a can of Thai Kitchen Coconut Milk and one and half cups of Almond-coconut blend. Just right. Then I punched it up with some Old Bay seasoning and it's a winner.

      Reply
      • Sam says

        January 20, 2016 at 9:17 am

        Yay!! So happy you loved the recipe Cal, and that you were able to adapt it with the ingredients you could get. Thanks for the comment, I know other people will find that helpful as well 🙂

        Reply
    2. Srivani says

      January 19, 2016 at 8:40 am

      Hi Sam... I want to make this, but not sure if the Macadamia milk is available yet where I live. Any suggestions for alternatives? Just any unsweetened nut milk? Thanks!

      Reply
      • Sam says

        January 19, 2016 at 9:07 am

        Hi Srivani! Yep, I think any unsweetened non-dairy milk would work great. I would opt for a creamier one such as soy or coconut milk (the kind in a carton), to keep that richness. Enjoy!

        Reply
        • Srivani says

          January 26, 2016 at 7:58 am

          5 stars
          Made this for dinner. Super easy (I LOVE super easy!) and incredibly tasty (I love that even more!). I was able to find the macadamia milk - that stuff is creamy yummy. Also made the Cocconut Bacon. WOW! That stuff is awesome... snacking on it now as I type. Once again, Sam, you rock!

        • Sam says

          January 30, 2016 at 11:14 am

          Right? The coconut bacon. Drool. So happy you were able to find the milk, and even happier that you loved the soup 🙂

    3. grace says

      January 18, 2016 at 11:45 am

      macadamia milk! holy smokes! i didn't know that existed, but i suspect that it is something i could drink straight from the carton. as an alternative, this is a tasty use for it. 🙂

      Reply
      • Sam says

        January 30, 2016 at 11:18 am

        Yes it was new to me too! I love how creamy it is 🙂

        Reply
    4. Emilie @ Emilie Eats says

      January 17, 2016 at 9:02 pm

      Okay YUM! This looks unbelievably creamy and delicious. We love our corn bisque in the south, but this looks like the perfect vegan alternative!!

      Reply
      • Sam says

        January 18, 2016 at 9:34 am

        Ooo corn bisque soup, that's a fancy name, I like it! I hope you love it Emilie 🙂

        Reply

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