Step 1

Place the cashews in blender with water or vegetable stock, Blend into a very smooth milk. You may need to soak the cashews in the water for 30 minutes if not using a high-powered blender. Set the milk aside.

Step 2

Place olive oil in pot with garlic, onions and celery over medium heat. Season with ground black pepper and salt and saute for 2-3 minutes until the onions are soft.

Step 3

Add the fire roasted corn and potatoes to the pot and mix.

Step 4

Pour in the blended cashew milk and mix well. Bring to a boil, turn heat to simmer, cover the pot and let the chowder cook 15 minutes or until the potatoes are tender.

Step 5

Stir in the sage, cumin and liquid aminos, if using. Use a stick blender to briefly blend the chowder. Leave in plenty of whole corn for texture. Alternatively, remove two cups of the corn chowder to a blender and blend until smooth.

Step 6

Return the blended chowder to the pot and bring everything to a gentle boil over low heat. Add more stock or water if you want to thin the chowder out. Check seasoning and add more salt and pepper if needed. Turn off heat.

Step 7

Garnish with scallions, if using, before you serve the chowder.