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Corn is a bit of a sore subject for me. I grew up on a farm in the Midwest and when corn was in season we would have it every day, often twice a day. I can’t point to a single moment when it happened but after I moved out of my parents house I stopped eating corn. I didn’t make a big deal about it but I would never order anything that contained those crunchy kernels in restaurants.
So, I tell myself that I don’t like corn but I still make and enjoy this recipe. When I first set out to make it I intended it to be like a classic chowder with lots of cream. However, I didn’t want to make a roux so I mulled over ways to thicken it without resorting to flour. Thickening it with both cashews and pureed onions is, in my estimation, a far superior method for two reasons. One, there is very little nutrition that flour offers. With onions you get fiber and a very powerful antioxidant called quercetin. Cashews offer protein and copper. Two, the flavor is boosted by both ingredients, particularly the onions. They enhance the level of umami in the chowder, which balances the sweetness of the corn.
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