Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 medium onion, diced 3 – 4 garlic cloves, minced 1 medium red bell pepper, diced 2 celery ribs (or green bell pepper), diced 1 teaspoon thyme 1/2 – 1 teaspoon smoked paprika 2 bay leaves 4 1/2 cups vegetable broth 8 ears of corn, shucked (or 6 – 7 cups frozen or canned) 1lb. potatoes (any regular or sweet), cubed into 1/2 inches* 3/4 cup raw cashews or 1 can (14oz) coconut milk or cream salt + pepper, to taste To garnish, optional chopped fresh parsley, chives, or green onions red pepper flakes a sprinkle of smoked paprika or nutritional yeast Coconut Bacon shredded vegan cheese

Preparation

• Instructions Cashew cream: 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. Saute: 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. Simmer: 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. Puree: Let chowder cool a few minutes and remove the bay leaves. Transfer 2 – 3 cups of the soup to a blender and puree. 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. Serve: Ladle into individual bowls and top with your favorite toppings.  Serves 4 – 6