Two nights ago I posted this photo on Instagram...
Then I got a couple text messages from friends wanting the recipe. I wish I could claim it as my own, but I can't. The hubs and I wanted to use up rest of the potatoes, carrots and corn from our co-op bag, so I hit the web and found this corn chowder recipe by No Face Plate. The original recipe is vegan, but we want to cut some calories from the cashew butter and use the rest of our sour cream, so we did 1/2 cup of the butter and a 1/2 cup of the sour cream instead. We also split the Earth Balance in two, using 2 tablespoons oil and 2 tablespoons butter instead; we left out the jalapenos and poblano peppers because we didn't have them; we used yellow onion instead of red because, again, that's what we had; and we left out the celery.
We were originally going to make our own cashew butter, but the cashews are just as expensive as already-made butter, so I just got some of that. (If you're in the South City area, you can find it at Local Harvest.) Then we topped it off with diced tomatoes, sliced green onions and some squirts of siracha (which makes everything better).
And, because it worked so well, I have to share this tip my dad taught me for how to keep ears of corn fresh: Place them in a wet brown paper bag (I used lunch bags, which fits two ears in each bag) and then put them all together in a plastic bag. Tie it shut and stick it in the fridge. It literally kept fresh two leftover ears of corn from two co-ops ago (that almost four weeks, kids) plus all the ones from our most recent one (two weeks ago). So thank for the tip, pops!