Plant-Based Creamy Hatch Potato Corn Chowder

For this recipe I used the Instant Pot pressure cooker. I will also include the conventional method as well. In the Instant Pot, saute setting, cook the onions, garlic and pepper with a couple tablespoons of water until the onion is translucent, for about 5 minutes. If using a soup pot, do the same thing. Add the carrot and jalapeno pepper and cook for a couple more minutes. Add the Hatch chiles, potatoes, chili powder, basil, cumin and smoked paprika. Add the vegetable stock and stir well. If using the Instant Pot, seal the lid and cook on High Pressure for 8 minutes. Allow it to release naturally for 10 minutes, then release the rest of the pressure manually. If using a conventional soup pot, bring all ingredients to a boil, reduce to simmer for 30 minutes or until potatoes are fork tender. Add the corn and continue simmering (saute feature in IP) for 10 minutes. Using an immersion blender, process soup until it's the desired consistency. You can also place 2/3 of the soup in a blender and process until smooth. Return it to the pan. Add 1/2 cup cashew cream and mix well. Serve soup garnished with cilantro and thinly sliced scallions, along with a sprinkle of smoked paprika. For the cashew cream, place the drained, soaked cashews in a blender with 1/2 cup filtered water. Process until it's smooth and creamy. Cashew cream lasts for 3-4 days and can be frozen as well.