Corn Chowder

Servings: 4

7 cups potatoes, peeled and diced
1 medium onion, chopped
1/2 cup raw cashews
3 cans (15 oz) corn, divided
1/4 cup chicken-style seasoning
1/4 cup nutritional yeast flakes
1 teaspoon dried basil
1 teaspoon onion powder

1. Place potatoes and onions in a large pot and cover with water; bring to boil over high heat. Reduce to a low boil; cook until potatoes are tender.
2. Place 2 cups of the potato and onion mixture in a blender; add cashews and half of one can of corn. Blend until smooth, adding additional water as necessary.
3. Pour contents of blender, along with the remaining ingredients, into pan with cooked potatoes and simmer until heated through. Add water as needed to reach desired consistency.

DO NOT BOIL; the soup will curdle.