Step 1

Heat a large nonstick pot over medium heat; when it’s warm, add the corn kernels and cook for 5 to 6 minutes, stirring every 90 seconds. The corn will become translucent and parts of it will brown and stick to the bottom of the pot.

Step 2

Deglaze the pot by pouring in 1/2 cup (120 ml) of the broth; use a spoon to remove any pieces of corn that have stuck to the bottom of the pan. Add the onion, celery, paprika, thyme, and pepper, then saute until the onion is translucent, 4 to 5 minutes.

Step 3

Add the gold potatoes to the pot with the remaining broth and 2 cups (480 ml) water. Raise the heat to high; when the mixture starts to simmer, reduce the heat to medium-low. Cook for 15 minutes, until the potatoes are fork-tender.

Step 4

Transfer 2 cups (480 ml) of the soup to a high-speed blender. Add the cashew cream to the blender and blend on high speed for 30 to 40 seconds, with the blender vent open to release steam/heat. Pour the smooth liquid back into the pot and stir to combine. Season with salt and pepper to taste, if necessary.

Step 5

Transfer the soup to serving bowls and top with chives. Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.