Sunrabbit's Vegan Creamy Corn Chowder

Add first three ingredients to a large slow cooker, layered in the order they are listed (potatoes on the bottom, then onions and pepper on top). Add the next ten ingredients to the blender and blend until smooth. Pour blended mixture over the potatoes, onions, and peppers. Cover and cook on low for 5-6 hours. About one hour before you wish to serve the chowder, put the remaining two cups almond milk and the raw cashew pieces in your blender. Add several ladles full of the simmering chowder (about 3-4 cups worth), making sure to get lots of potatoes. Blend mixture until completely smooth (for Blendtec, use the “soup” button), then pour back into the slow cooker. Add the frozen corn, stir, cover, and turn up to high for one hour. Serve with fresh, crusty bread or rolls! NOTES: 1­) You may substitute 3 cups of veggie broth and omit the water and vegan bouillon cubes. 2­) If you are not concerned about calories or fat content, canned full fat coconut milk makes a wonderful substitute for the almond milk in this recipe (I do not recommend rice milk because it is too thin). 3­) For a smaller slow cooker, you may half this recipe.