4 ears of corn or 2½ cups sweet white corn (frozen or canned)
4-5 sprigs of fresh thyme
¾ tsp. smoked paprika
Salt & pepper to taste
½ cup raw cashews, soaked in hot water at least 30 min if you don't have a high-speed blender
Optional: 2 Tbs. nutritional yeast
Instructions
Heat ¼-inch water or broth in a soup pot over medium heat. Add the onion, garlic, red bell pepper, and carrot; stir, and cook until soft, 7-10 mins.
Stir in the potatoes, vegetable broth, zucchini, corn, and thyme sprigs. Bring to a boil, then reduce to low and simmer about 15 mins, or until the potatoes are soft.
Remove the thyme sprigs and stir in the smoked paprika. Season with salt and pepper (I didn't add any salt to mine, but your broth may not be salty enough).
Carefully ladle about half of the soup into the blender and blend on high with the cashews and nutritional yeast until completely smooth. Pour creamy blend back into soup pot and stir. Serve immediately, or allow to simmer another 20 mins or so.
Serve garnished with fresh red pepper, more corn, and fresh thyme, if desired.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/06/05/summer-vegetable-chowder/