Begin by heating a large pot over medium heat. Add chopped onions and minced garlic, sautéing them for about 3–4 minutes until they are translucent and fragrant.

Incorporate diced celery, stirring for another 2 minutes until it softens.

Add the diced potatoes into the pot along with vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10–15 minutes, until fork-tender.

Stir in the corn and thyme, cooking for an additional 5 minutes. Season with salt and pepper to taste.

In a blender, combine soaked cashews and coconut milk, blending until smooth. Pour back into the pot and stir well.

Allow the chowder to simmer for another 5 minutes, adjusting thickness with vegetable broth as needed. Taste and adjust seasoning.

Ladle into bowls and garnish with chives or green onions and smoked paprika before serving.