Creamiest Vegan Corn Chowder Recipe

Heat olive oil in a large soup pot over medium heat; cook and stir onion celery and carrots in the hot oil until softened 5 to 7 minutes. Stir potatoes cauliflower bay leaves thyme and oregano into vegetables; cook about 5 minutes more.

Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender 35 to 40 minutes. Remove and discard bay leaves.

Place remaining 2 cups corn kernels cashews and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.