Step 1

If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.

Step 2

In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.

Step 3

Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.

Step 4

Let chowder cool a few minutes and remove the bay leaves. Transfer 2 – 3 cups of the soup to a blender and puree (or use an immersion blender right in the pot). Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.

Step 5

Ladle into individual bowls and top with your favorite toppings.

Step 6

Serves 4 – 6