This creamy, dairy-free chowder gets its silky body from blended soaked cashews, whisked into a base loaded with sweet corn, tender Yukon Gold potatoes, and a smoky-sweet hit of paprika and cumin. Diced onion, celery, and red bell pepper build a savory foundation before everything simmers together until the potatoes turn fork-tender and the broth turns thick and glossy. A quick partial blend gives it that classic chowder texture — thick enough to coat a spoon, but still full of hearty corn and potato bites. A splash of lemon juice at the end brightens the whole pot, and a scatter of fresh chives on top adds a little color and bite. It's a comforting, naturally gluten free bowl that's just as good for a weeknight dinner as it is for feeding a crowd.
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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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