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Dairy Free Pumpkin Corn Chowder
Course: Soup
Keyword: chowder, corn chowder, pumpkin
Servings: 2
Author: Aimee from A.K. Kitchen & Nutrition
  • 1/4 c frozen cooked corn thawed, (fire roasted is my favorite)
  • 1/4 c hemp seeds or pine nuts
  • 1-3 tsp water
  • 2 tbsp olive oil
  • 1 tbsp butter, ghee or more olive oil
  • 1 small yellow onion or medium shallot minced
  • 1-3 cloves of garlic minced
  • 1 bunch of chopped herbs I recommend: sage, rosemary, parsley
  • 2 tbsp white wine vinegar or white wine
  • 1 c pumpkin puree
  • 1-3 c broth
  • 1/3 c cashew milk
  • garlic herb butter
  • salt & pepper
  1. With a mortar and pestle or food processor, begin mashing thawed corn with the hemp seeds or pine nuts.

  2. Slowly add small amounts of oil and water, alternating to help you mash the seeds/nuts.

  1. Heat a pot on medium low. Add butter.

  2. Once heated, add shallots with salt and cook until softened and they begin to brown. Add herbs, garlic and pinch more salt and pepper.

  3. Cook until softened for a minute. Deglaze the pan with the wine.

  4. Add pumpkin puree and corn/hemp seed puree.

  5. Stir in with onions and spices before adding the broth and milk.

  6. Simmer until chowder reaches the desired thickness.

  7. Top with garlic herb butter