Cashew and Corn Chowder

Adding cashews and chicken sausage to this recipe makes traditional corn chowder more exciting. Mix together this soup as a light summer dinner. 

2 tbsp olive oil
1 onion, diced
3 (3 oz) links of chicken/apple sausages, sliced in half lengthwise, then cut into 1/4-inch discs
3 tomatoes, diced
1 chopped baby bok choy (about 1 1/2 cups)
niblets from 3 ears of corn (about 3 cups)
2 garlic cloves, chopped
2 cups chicken stock
1/2 cup ground cashews
3 cups milk
freshly ground pepper
1/2 tsp salt, or more to taste
1/2 cup sliced scallions

1. In a large skillet, heat the oil and cook the onions and sausage on medium-low heat for about 10 minutes, stirring occasionally.

 

2. Add the tomatoes, bok choy, and corn niblets and cook, stirring a few times. Stir in the garlic and cook until fragrant – about 30 seconds.

 

3. Pour in the chicken stock and simmer on medium heat for 15 minutes. Meanwhile, whisk the ground cashews into the milk and add to the chowder.

 

4. Season with pepper and a little salt and simmer until heated through. Serve topped with scallions.

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