*When removing corn kernels, I like to arrange an ear of corn vertically in a large bowl. Using a sharp knife, slice the corn off the cob, turning the ear as you go.
Add the chopped cashews and salt to a food processor. Process until powdery. Add the lemon juice and just enough spring water to cover the cashews and process until smooth and creamy.
Steam corn kernels for about 5 minutes, or until soft and golden yellow. Save ⅓ cup for garnish.
Meanwhile, heat 2 tablespoons vegetable broth in a small saute pan. Saute chopped onion in until soft and translucent, adding more vegetable broth if needed.
Combine the onion, corn kernels, tablespoon of maple syrup and unflavored non-dairy milk in the same rinsed food processor and process until smooth. Add more non-dairy milk if you want a thinner soup or vegetable broth.
Re-heat in a saucepan if necessary.
Put the chowder in a soup bowl. Smear a little cashew cream over the top. Garnish with fresh cilantro, tomatoes and steamed corn.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/cornchowder/