Salmon Chowder

" 1 cup unsalted cashews
1 tablespoon olive oil
1 onion, diced
1 pound (about 2) sweet potatoes, diced
1 red bell pepper, diced
1 large carrot , sliced
2 celery stalks, sliced
1 cup frozen corn, optional
1 1/2 tablespoons tomato paste
1/2 teaspoon red-pepper flakes
4 cups low-sodium chicken broth
2 5-ounce cans salmon, drained
2 cups fresh or frozen broccoli florets
Salt and pepper to taste
2 tablespoons fresh dill, optional

In a bowl, cover cashews with water and soak for 2 or more hours.
Drain cashews, place them in a blender and add just enough water to
cover them. Process until smooth; set aside. In a large saucepan, heat
oil over medium heat. Add onions and cook for five minutes. Mix in potato,
bell pepper, carrot, celery, corn, tomato paste, pepper flakes and broth.
Bring to a boil, reduce heat and simmer covered for 15 minutes or until
potato and carrot are tender. Stir in cashew cream, salmon, broccoli, salt
and pepper, simmer five minutes more. Stir in dill and serve."

-Muscle & Performance Magazine January 2011