Creamy Potato Chowder

washingtonpost.com

ChrisKnitz

measuring cup Servings: 6 (makes 10 cups)

½ cup raw, unsalted cashews

2 tablespoons extra-virgin olive oil

1 large yellow onion, cut into ½-inch dice

2 carrots, scrubbed well and cut into ½-inch dice

3 ribs celery, cut into ½-inch dice

2 medium cloves garlic, minced

2 pounds russet potatoes (about 2 large), peeled and cut into ½-inch dice

6 cups no-salt-added vegetable broth, store-bought or homemade (see related recipe)

2 tablespoons low-sodium soy sauce

1 teaspoon Spanish sweet or hot smoked paprika (pimenton)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon onion powder

½ teaspoon granulated garlic (garlic powder)

1 teaspoon kosher or sea salt, or more as needed

½ teaspoon freshly ground black pepper

1 ½ cups fresh or frozen corn kernels

3 scallions, trimmed and thinly sliced, for garnish

Directions at washingtonpost.com

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