Step 1

1 Place the cashews in a small bowl; add enough cold water to cover

Step 2

2 Let them soak while you prepare the recipe

Step 3

3 Heat the oil in a large Dutch oven or soup pot over medium-high heat

Step 4

4 Once the oil shimmers, add the yellow onion, carrots and celery; cook, stirring frequently, until the onion starts to turn translucent, 2 minutes

Step 5

5 Add the fresh garlic and potatoes; cook, stirring, until the garlic is tender and the vegetables start to lightly brown, 5 minutes

Step 6

6 Add the broth, soy sauce, smoked paprika, dried thyme and oregano, the onion and garlic powders, salt and pepper

Step 7

7 Bring to a boil, then reduce the heat to medium or medium-low, so the liquid is still actively bubbling but not boiling

Step 8

8 Cook, stirring occasionally, until the potatoes are tender, about 10 minutes

Step 9

9 Use a liquid measuring cup to carefully transfer about 4 cups of the hot chowder mixture to a blender

Step 10

10 Drain the cashews, discarding their soaking water, and add them to the blender

Step 11

11 (If your blender is filled more than halfway, remove some of the mixture and work in batches

Step 12

12 ) Remove the center knob in the blender's lid to allow steam to escape and place a paper towel or kitchen towel over the opening to avoid splash-ups

Step 13

13 Start blending on LOW for about 30 seconds, then increase the speed to HIGH and blend until smooth and creamy, about 1 minute

Step 14

14 Return the pureed mixture to the remaining chowder in the pot (over medium heat), then stir in the corn and cook for a minute or two, until the corn is tender

Step 15

15 Taste, and add more salt, as needed

Step 16

16 Divide among individual bowls

Step 17

17 Garnish with the scallions and serve