Start by gathering all your ingredients. Finely chop the onion and garlic, then peel and dice the potatoes. If using raw corn, remove kernels from the cob. Soak cashews in water for at least 15 minutes.

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.

Add diced potatoes to the pot, stirring to coat. Pour in vegetable broth to cover potatoes, about 4 cups. Bring to a boil, then reduce and let simmer for 10–15 minutes until tender.

While potatoes are cooking, drain soaked cashews and blend with 1 cup coconut milk until smooth. Set aside.

Once potatoes are tender, add corn, thyme, salt, and pepper to the pot. Stir and simmer for another 5 minutes.

Pour the cashew cream into the pot, stirring gently to combine. Let it simmer for an additional 2-3 minutes.

Ladle chowder into bowls and garnish with chives or nutritional yeast. Serve hot.