From friends of Norridgewock Church
Ingredients:
2 small died raw potatoes (cook potatoes separately until tender then add to the other ingredients)
4 cup of water
1 cup cashews (wash well in a colander)
1 onion
1 celery stalk diced
1 1/2 tsp of salt or less
2 Tbl of chicken seasoning (find in Sauces/Gravies/Seasoning)
2 cans of creamed corn
Directions:
While the potatoes are cooking, put four cups of water into the blender with the cashews and blend until smooth. Then place all of the other ingredients with the potatoes and bring to a boil. Reduce heat to simmer. If you would like it thicker, try taking half of the veggies and blend with the cashews after they are cook, blend until smooth then add back into the chowder. This will create a smooth, creamy, thicker juice.