This Toddler Corn Chowder Is Sunshine In a Bowl

Prep/Cook/Assembly

1. Place cashews in a small bowl and pour hot water over the top; allow to soak for 30-60 minutes.
2. If using fresh corn, boil the corn ears until tender on the outside. If using frozen kernels, thaw the corn before using.
3. Shave kernels off the cob. Set kernels aside.
4. In a small pot, heat the water or broth, shaved corn ears (if using fresh corn), and scallions on Low for 15 minutes. Remove corn ears and scallion; strain broth if bits from the corn remain in the liquid and may be a nuisance to your child.
5. In a blender, add the corn, cashews, milk, and a pinch of pepper (add two pinches of salt if using water and not broth); blend on highest setting until smooth, roughly 45-60 seconds.
6. Add the blended mixture to the soup pot and simmer for 10 minutes. If the soup is too thick, add splashes of broth or water until desired consistency.
7. Spritz in some lemon or add a splash of a sweeter vinegar (e.g., sherry, rice).

Serve

1. All you need is a small bowl and a spoon here; your kid will do the rest. But you have some additional options to expand/extend its use, including dipping chunks of bread in the soup or adding bits of protein–say, salmon or tofu–into the bowl to encourage your child to eat them (and for the soup to cover them up).

Adapt

1. It’s typical for corn chowders to be filled with, well, chowder-y things: potatoes, vegetables (peppers, celery, etc.), even proteins. To do so here, sauté your chosen extras for 4-5 minutes in a separate pan, then add to the soup pot when simmering the broth (step #6).