
Vegan Corn Chowder
- ½ cup raw cashews
- 3 ribs celery
- 1 large yellow onion
- 2 garlic cloves, medium-sized
- 2 carrots
- 6 ears corn
- 6 medium potatoes
- 3 tbsp extra virgin olive oil
- 2 cups water
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp Memphis blend
- 1 tsp dried thyme
- Chopped chives, for garnishing

Instructions
- Place cashews in the bowl covered in water. Keep them soaked in water before preparing the recipe.
- Dice onion, carrots and celery and place in a bowl.
- Mince garlic. Dice potatoes. Cut corn from the cob and set aside. Use cob to simmer in the soup.
- Take a large pot. Heat olive oil on medium flame. Saute onion, carrots and celery for a few minutes. Next, add garlic and potatoes and saute for 5 minutes. Add corn cobs, vegetable broth, thyme, Memphis blend, water, and soy sauce in the pot. Keep stirring until tender. Remove cobs from the soup.
- Drain cashews and blend with 4 cups of hot soup in a blender. Blend until it forms a nice cream.
- Return to the soup pot, and stir in reserved corn kernels. Keep on stirring until it is fully cooked. Serve warm and enjoy!