Start by dicing the onion, celery, and potatoes evenly so they cook at the same rate. Remove corn kernels from the cob carefully. Mince the garlic finely for even flavor distribution.

Uniform pieces ensure consistent cooking. This helps the potatoes soften properly without turning mushy. Prepping everything first makes the cooking process smooth.

Heat olive oil in a large pot over medium heat. Add the onion and celery, cooking until softened and slightly translucent. Stir in garlic, smoked paprika, and thyme.

This stage builds the flavor foundation. Cooking the spices briefly releases their aroma. Be careful not to burn the garlic.

Stir in the diced potatoes and fresh corn kernels. Mix everything so the vegetables are coated in the flavorful base.

Let them cook for a couple of minutes before adding liquid. This slight sauté enhances sweetness and depth. It also helps develop a richer chowder flavor.

Pour in the vegetable stock and bring the mixture to a gentle boil. Lower the heat and let it simmer until the potatoes are tender.

This usually takes about 15–20 minutes. The potatoes should be soft but not falling apart. The broth will start to look slightly thickened.

Drain soaked cashews and blend them with non-dairy milk until completely smooth. This creates your dairy-free cream base.

Scoop out about half of the soup and blend it until smooth. Return the blended portion to the pot and stir in the cashew cream.

Add salt and black pepper to taste. Let the chowder simmer for another few minutes so flavors combine fully.

Taste and adjust seasoning as needed. Garnish with fresh chives or parsley before serving. The result is creamy, smoky, and comforting.