Creamy Walnut Corn Chowder

Add the California walnuts in a heatproof bowl and cover with very hot water. Let soak for 15–20 minutes, then drain.

Add the diced potato, vegetable broth, bay leaf, and cumin in a large pot. Bring to a boil and cook for 5–6 minutes, or until the potatoes are just fork tender with a slight bite remaining. You don’t want them to be too soft or they’ll fall apart in the soup. Strain the broth into a bowl and reserve both the broth and potatoes separately. Discard the bay leaf.

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion along with a pinch of kosher salt and cook for 5–6 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant.

Sprinkle in the flour and cook for 1 minute, stirring constantly. Slowly whisk in 1 cup of the reserved broth until smooth and slightly thickened.

Using a high speed blender, carefully transfer the drained walnuts, thickened broth mixture, remaining 1 cup broth, and 1 ¼ cups frozen corn into blender. Blend for 1–2 minutes, or until completely smooth and creamy.

Pour the creamy walnut mixture back into the pot. Stir in the reserved potatoes, remaining corn, thyme, nutritional yeast, and liquid smoke. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the corn is tender and the chowder has thickened.

Remove from the heat and stir in the apple cider vinegar. Season with the kosher salt and black pepper, adjusting to taste.

Divide into bowls and garnish with toasted, chopped California walnuts, fresh thyme, cracked black pepper, and a drizzle of olive oil, if desired.