SPOOKY KITCHEN: Corn Chowder!

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Hey ghouls n goblins!! Today we're making up some corn chowder in the spooky kitchen! This may be one of my favorite recipes for all year round!! The recipe is listed below - hope you love it!!

Ingredients
1 Tbsp Olive Oil
1 medium onion, chopped
4 cloves of garlic, minced
3-4 large golden potatoes, peeled and cubed (use less potatoes if you prefer a higher corn to potato ratio)
2 cups frozen corn, thawed (can also use canned)
3 tsp garlic powder
3 tsp onion powder
Salt & Pepper to taste
4 cups Vegetable broth (I use the Better Than Bouillon No Chicken Base)
Cashew Cream (1 cup raw unsalted cashews soaked in water for at least 4 hours, drained + 2 cups vegetable broth. Blend until smooth)
OR 1 cup milk, half & half, unsweetened almond or soy milk
1/2 cup potato flakes (add more or less until desired thickness is achieved)
OR 1/4 flour (added when cooking onions and garlic)
OR 1/4 c cornstarch mixed with 1/4 c water (whisk and add cornstarch mixture at the end when I added potato flakes)
Green Onions, chopped (optional)
Sriracha (optional)

Directions
1. If using cashew cream, soak cashews in water for at least 4 hours (longer if your blender isn’t as powerful). Drain cashews.
2. Prepare onions, garlic, potatoes, and corn.
3. In a large pot over medium heat, sauté the onion until softened and translucent. Add garlic and stir for a minute or two, until fragrant. (If using flour add it here and stir)
4. Add vegetable broth and potatoes and bring to a boil. Once boiling, reduce heat and let simmer for 10-15 minutes until potatoes are easily pierced with a fork but not too soft (longer time for larger cubes and about 10 min for smaller cubes).
5. Stir in corn, cashew cream, salt, pepper, garlic powder, and onion powder. Add potato flakes (or cornstarch and water mixture), stir soup and return to low boil until thickened.

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