This creamy, dairy-free chowder gets its silky body from soaked cashews blended into a rich, pourable cream, then swirled through a pot of tender Yukon Gold potatoes and sweet corn kernels. Diced onion, celery, and red bell pepper build a savory base, while smoked paprika, cumin, and garlic add warmth and depth without ever feeling heavy. A bright squeeze of lemon juice at the end wakes everything up, balancing the sweetness of the corn and the earthiness of the potatoes. Part of the pot gets blended back in for that classic chowder thickness, while plenty of whole corn and potato pieces stay intact for texture in every spoonful. Finished with a scatter of fresh chives and a dusting of smoked paprika, it's a comforting, spoon-clinging bowl that fits neatly into an added salt-conscious kitchen. Simple pantry staples and fresh vegetables do all the work here, making this a cozy, flavor-forward chowder you can feel good about ladling into bowls any night of the week.
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Drain the soaked cashews and transfer them to a blender with 1/2 cup water. Blend on high until completely smooth and no grit remains, about 1–2 minutes. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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