Hi guys, sorry I have been completely off the grid these last few days- I finally got home from New York after being gone all week. I was so happy to see the girls and also, admittedly completely wiped out. I had an absolutely amazing week, but I was shocked at how physically draining it was. It made me realize that even 5 weeks post surgery, I am just not even close to being back to normal. And lugging my boot cast all over Manhattan was brutal. Well worth it, but very difficult.

And most exciting of all- We finally moved back into our house!!!! We have been out 3 months (HOLY COW) and even though we are semi-camping out here (not much furniture) we are just so happy to be home.

Creamy Potato Chowder with Bacon, Corn and Kale- (dairy free, Gluten Free)

Despite the fact that there are a million things to put away and do, I just feel like if I can claim back one room at a time, everything will be ok! And surprise, surprise, the kitchen was my focus this weekend. It’s not even close to being fully put back together, but there was definite progress made and my goal was that I actually cook dinner in there on Sunday, which I did!!

Creamy Potato Chowder with Bacon, Corn and Kale- (dairy free, Gluten Free)

So I am sharing this Creamy Potato Chowder with Bacon, Corn and Kale with you. Even though it was like 80 in Seattle this weekend, I know that other areas around the country are starting to actually cool down, and now that we are officially in Fall, I have to start in with the cozy comfort food!

Creamy Potato Chowder with Bacon, Corn and Kale- (dairy free, Gluten Free)

And this is certainly comfort food. I love potato chowder, and I was able to add depth of flavor with bacon and freshness with corn and kale. But the creaminess comes not from dairy, but from cashew cream! The cashews create a rich creamy texture to the soup that completely mimics the affect of a cup of heavy cream- so it still tastes and feels indulgent.

 

Recipe: Creamy Potato Chowder with Bacon, Corn and Kale (Dairy and Gluten free)

Ingredients

  • 2/3 cup raw cashews
  • ½ cup water
  • 8 ounces bacon, small diced
  • 1 yellow onion, small diced
  • 3 cups celery, small diced
  • 2 ears corn, kernels cut off the cob
  • 6 cups potatoes
  • 4 cups chicken stock
  • kosher salt to taste
  • 4 cups curly kale, thinly sliced in ribbons
  • ½ cup fresh parsley
  • ¼ cup chives

Instructions

  1. In the jar of a blender add the cashews and the water. Puree until you have a smooth, thick cream. Set aside.
  2. In a large pot, add the bacon and cook until crispy over medium heat.
  3. Add the onion and cook until the onion is tender and translucent, about 5 minutes.
  4. Add the celery and the corn and stir. Cook another 5 minutes.
  5. Add the potatoes and the chicken stock. Put a lid on the pot and reduce the heat to low. Simmer for 30 minutes.
  6. Add the cashew cream and stir in completely. season generously with kosher salt.
  7. Stir in the kale, and fresh herbs and serve hot.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

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Categorized: Dinner, Soup
Tagged: , , ,

Hi guys, sorry I have been completely off the grid these last few days- I finally got home from New York after being gone all week. I was so happy to see the girls and also, admittedly completely wiped out. I had an absolutely amazing week, but I was shocked at how physically draining it was. It made me realize that even 5 weeks post surgery, I am just not even close to being back to normal. And lugging my boot cast all over Manhattan was brutal. Well worth it, but very difficult.

And most exciting of all- We finally moved back into our house!!!! We have been out 3 months (HOLY COW) and even though we are semi-camping out here (not much furniture) we are just so happy to be home.

Creamy Potato Chowder with Bacon, Corn and Kale- (dairy free, Gluten Free)

Despite the fact that there are a million things to put away and do, I just feel like if I can claim back one room at a time, everything will be ok! And surprise, surprise, the kitchen was my focus this weekend. It’s not even close to being fully put back together, but there was definite progress made and my goal was that I actually cook dinner in there on Sunday, which I did!!

Creamy Potato Chowder with Bacon, Corn and Kale- (dairy free, Gluten Free)

So I am sharing this Creamy Potato Chowder with Bacon, Corn and Kale with you. Even though it was like 80 in Seattle this weekend, I know that other areas around the country are starting to actually cool down, and now that we are officially in Fall, I have to start in with the cozy comfort food!

Creamy Potato Chowder with Bacon, Corn and Kale- (dairy free, Gluten Free)

And this is certainly comfort food. I love potato chowder, and I was able to add depth of flavor with bacon and freshness with corn and kale. But the creaminess comes not from dairy, but from cashew cream! The cashews create a rich creamy texture to the soup that completely mimics the affect of a cup of heavy cream- so it still tastes and feels indulgent.

 

Recipe: Creamy Potato Chowder with Bacon, Corn and Kale (Dairy and Gluten free)

Ingredients

  • 2/3 cup raw cashews
  • ½ cup water
  • 8 ounces bacon, small diced
  • 1 yellow onion, small diced
  • 3 cups celery, small diced
  • 2 ears corn, kernels cut off the cob
  • 6 cups potatoes
  • 4 cups chicken stock
  • kosher salt to taste
  • 4 cups curly kale, thinly sliced in ribbons
  • ½ cup fresh parsley
  • ¼ cup chives

Instructions

  1. In the jar of a blender add the cashews and the water. Puree until you have a smooth, thick cream. Set aside.
  2. In a large pot, add the bacon and cook until crispy over medium heat.
  3. Add the onion and cook until the onion is tender and translucent, about 5 minutes.
  4. Add the celery and the corn and stir. Cook another 5 minutes.
  5. Add the potatoes and the chicken stock. Put a lid on the pot and reduce the heat to low. Simmer for 30 minutes.
  6. Add the cashew cream and stir in completely. season generously with kosher salt.
  7. Stir in the kale, and fresh herbs and serve hot.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)