Potato Corn Chowder

Put:
7 c diced yellow, russet
or red skin potatoes
1 1/2 c diced sweet onions
3 1/2 c frozen or fresh sweet corn
2 t salt
4 1/2 c water
in a large pot
& boil on med. for 25 min.
Stir occasionally.

After the 25 min., put in a blender:
1/2 c raw cashews
1 c water
& blend for 1 - 2 min.
Add to the large pot.

Also add to the large pot:
1 t parsley
1 t celery flakes
1 1/2 t salt

Simmer about 10 - 15 min. until thick.

Stir frequently.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

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