Corn and Zucchini Chowder

1: Heat a large heavy-bottom pot or dutch oven. Once hot, add the bacon. Cook until crispy, about 5 minutes. Remove and leave 2 tbsp of the bacon fat behind.

2: Stir in onion, celery, and garlic, and cook for 3 minutes, stirring occasionally.

3: Stir in the cubed potatoes, then all of the seasonings, then the broth. Bring to a boil, then reduce to a simmer for 5 minutes.

4: Stir in zucchini and corn. Return to a boil for 10-12 minutes, until potatoes are fork-tender.

5: Meanwhile, blend the cashews with water and nutritional yeast until very smooth. Start with 1 cup of water and add more as needed until creamy.

6: When potatoes are fork-tender, stir in the cashew cream. Using an immersion blender or your blender, blend about half of the soup until smooth and creamy, leaving some chunks of vegetables. Serve with desired toppings and enjoy!