Potato Corn Chowder

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

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

Also add to the large pot:
1 1/2 t parsley
1 t celery flakes
1 3/4 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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