Recipe courtesy of Julianna / @juliannavezza

  • In a large saucepan over medium heat, add 1 tablespoon olive oil, onion and garlic. Sauté for a few minutes until fragrant. Add carrots, celery and potatoes. Season with salt and pepper. Cover to steam for about 5 minutes, stirring occasionally.
  • Add 3 ½ cups corn, broth and cashew milk. Bring to a low boil, cover and reduce heat to medium low. Cook until the vegetables are soft, about 10 minutes.
  • Add half the soup to a blender and blend until smooth. Transfer soup back to saucepan and return to a simmer. Cook for 20 minutes to let thicken.
  • Meanwhile, in a skillet over medium heat add remaining 2 tablespoons olive oil. When oil is hot, add plant-based crab cakes. Cook for about 6 minutes, turning halfway through. Set aside.
  • To serve, add chowder to bowls and top with top crab cakes. Garnish with green onion and remaining fresh (or lightly sautéed) corn, plus salt and pepper to taste.
Corn Chowder with Crab Cakes
  • Preparation15 minutes
  • Cook Time 40 minutes
  • Serves 6

INgredients

  • 3 tablespoons olive oil, divided
  • 1 package Good Catch® New England Style Plant-Based Crab Cakes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ¼ cup chopped carrots
  • ¼ cup chopped celery
  • 4 small red potatoes, quartered
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 4 cups fresh corn kernels, divided (4-5 ears corn)
  • 2 cups vegetable broth
  • 2 cups cashew or coconut milk
  • 2 tablespoons chopped green onion, for garnish

 

Instructions

Recipe courtesy of Julianna / @juliannavezza

  • In a large saucepan over medium heat, add 1 tablespoon olive oil, onion and garlic. Sauté for a few minutes until fragrant. Add carrots, celery and potatoes. Season with salt and pepper. Cover to steam for about 5 minutes, stirring occasionally.
  • Add 3 ½ cups corn, broth and cashew milk. Bring to a low boil, cover and reduce heat to medium low. Cook until the vegetables are soft, about 10 minutes.
  • Add half the soup to a blender and blend until smooth. Transfer soup back to saucepan and return to a simmer. Cook for 20 minutes to let thicken.
  • Meanwhile, in a skillet over medium heat add remaining 2 tablespoons olive oil. When oil is hot, add plant-based crab cakes. Cook for about 6 minutes, turning halfway through. Set aside.
  • To serve, add chowder to bowls and top with top crab cakes. Garnish with green onion and remaining fresh (or lightly sautéed) corn, plus salt and pepper to taste.