Creole Corn Chowder

We all know that the best way to eat corn is straight off the cob, preferably grilled and drenched in vegan butter. The next best way is in corn chowder, preferably the spicy, Creole variety. We don’t need loads of heavy cream to make it happen. A combo of cashews, coconut yogurt, non-dairy milk, and potatoes makes the creamiest corn chowder any side of the Mississippi. Top it with a couple handfuls of oyster crackers, just as I imagine they do down in the bayou (okay, okay, I just like