1. Add the onions, ¼ cup of water, and 1 teaspoon of salt to a large soup pot over medium-high heat. Sautee until the onions are soft and transparent, about 5-7 minutes. Add water, one tablespoon at a time if the onions begin to dry out.
2. Stir in the garlic and red pepper flakes. Sauté until fragrant, one minute more.
3. Now add the carrots and celery. Sauté until soft, about 5 minutes, adding water, one tablespoon at a time if the vegetables begin to dry out.
4. Pour in the vegetable broth and add the bay leaf, corn, potatoes, and give it a stir. Cover and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 10-15 minutes. Reduce the heat to low.
5. Scoop 2 cups of the hot soup (avoiding the bay leaf) into a blender container along with the cashews and nutritional yeast. Secure the lid on the container leaving the vent in the lid open to let the steam escape. Blend until completely smooth. This may take a minute or more depending on what type of blender you are using.
6. Pour the creamy mixture back into the soup pot and stir until nice and smooth. Now stir in the other ½ teaspoon of salt, black pepper, thyme, and apple cider vinegar, and liquid smoke.

Notes: This chowder keeps well in the fridge for several days. It does not freeze well.