Creamy Corn & Fennel Chowdah

Preheat the oven to 375f. Add 1 cup water, cashews, and a pinch of salt to a small saucepan, cover and bring to a boil. Reduce heat to low and let nuts simmer until you reach Step 3. Rinse the fennel and trim the dark green stems from the bulb. Cut the v-shaped core from the bulb and discard core. Thinly slice the fennel. Peel the onion and potatoes, and dice both into ½ inch pieces.

Add 1 tbsp of olive oil to a large pot and set on medium high heat. Add the onion and fennel, and cook, until the vegetables are translucent, about 3 to 4 minutes. Add the corn, potatoes, turmeric, and a pinch of salt and pepper, and continue cooking for another 2 to 3 minutes. Add 3 cups of water and bring to a boil. Reduce heat to low.

Continue simmering the chowder until potatoes are tender, about 6 to 8 minutes. Then, add the soaked cashews and their liquid to the blender. Using a measuring cup, scoop 1 cup of the water and soft vegetables from the pot and also add to the blender. Begin to puree the cashews on low, then turn up to high and blend until you have a smooth and creamy puree, about 1 to 2 minutes.

Add the puree back into the pot and adjust heat to medium-low. Simmer chowder until it has thickened, about 2 to 3 minutes. Season with salt and a pinch of pepper.

Slice the ciabatta in half lengthwise and drizzle 1 tbsp of oil over the top. Mince the dill and garlic together and spread over the top. Sprinkle ciabatta with salt, and place directly on the oven rack to toast, about 5 to 7 minutes.

Rinse and dry the watercress. Ladle the creamy corn and fennel chowdah into two bowls and top with watercress. Serve will the dilly garlic bread. Enjoy!