Step 1

Soak cashews in hot water for at least 1 hour - rinse and drain

Step 2

Puree cashews in 1 3/4 cup water until smooth - set aside

Step 3

Add 2 cups of fresh corn to a blender with 1/2 cup veg broth

Step 4

Puree until smooth and set aside

Step 5

Dice onion & red bell pepper and saute in a 2 Tbs water or broth until softened

Step 6

Stir in minced garlic, oregano, cumin, and paprika - stir 30 sec until fragrant

Step 7

Add corn puree, remaining cup of whole corn, the remaining 1 1/2 cups of broth, and cubed potatoes

Step 8

Stir, cover, and increase heat to boiling.  Then reduce heat to low and simmer 15 min, stirring occasionaly

Step 9

Once potatoes are softened, add green chile and 2 cups of cashew cream

Step 10

Stir and taste for seasoning - add salt & pepper as needed

Step 11

Stir in drained can of fire-roasted corn for more texture if desired (optional)

Step 12

Simmer until thickened and serve