Potato Corn Chowder

Ingredients
4 Large Russet Potatoes Chopped
1 Medium Onion, Chopped
4 Celery, Chopped
2 Large Glove garlic, Minced
2 Cups Sweet Yellow Corn
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper to your taste buds
1 Tbsp of Better Than No Chicken Bouillon Base
1 Cup Raw Cashew

In a tall stock pot add, olive oil, onions, celery, and garlic. Saute until translucent. Add potatoes, 8 cups of water. Cook on high until potatoes are tender. Add corn.

Instructions
Broth Cream Mixture
Add a cup of raw cashews and the bouillon to a powerful blender. Blend mixture. Add 1 cup of the liquid from the stock pot, blend until creamy and smooth. Add cashew mixture to the stock pot, stir and heat chowder for about 5 more minutes. Serve the potato corn chowder in your favorite soup bowls, topped with croutons.