In a large stock pot, pour 1/2 cup vegetable broth, chopped yellow onion, chopped carrots, and chopped chili peppers.
simmer for 5-10 minutes, until fragrant
add 3 cups of frozen corn and remaining vegetable broth and bring to a boil
Reduce to simmer and cook for 15 minutes or until carrots are tender
Using a ladle, transfer 1 cup of soup into a blender cup along with cashews. Blend on high just until you have a fairly smooth mixture and cashews are well-assimilated. This is your "cream." Return the cream to the stock pot and stir together with the soup.
Now to cream the soup together, you can either use the "pulse" function of your blender or use an immersion blender directly into your pot. Here's the secret: you don't want it to be overly blended as this is a chowder.
Once the soup is blended to your liking, add the remaining corn into your creamy soup mixture and bring the heat up to a simmer.
Once it's hot, serve with cilantro garnish. SO GOOD!
Elisha is the founder of the Eat to Live Support Group on Facebook, a community of 65k plus whole-food, plant-based eaters. Elisha began blogging about this lifestyle in 2010 after discovering that it was a treatment for years of yo-yo dieting and disordered eating. Today she is a mentor to thousands who are striving to adopt this lifestyle.