Vegan Corn Chowder

Vegan Corn Chowder

• 2-3 Tbsp olive oil
• 1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
• 2 cloves garlic (minced)
• 4 small red potatoes* (quartered // peeling, optional)
• Sea salt and ground black pepper
• 3 ears corn* (kernels sliced off)
• 2 or 4 cups low sodium veggie broth* (DIY or store-bought)
• 2 cups unsweetened plain almond milk* (or regular milk if not vegan)
• 2-3 stalks green onions (for garnish // chopped)
• 1-2 Tbsp nutritional yeast for a cheesy flavor (optional)

In a dutch oven over medium heat, add oil, onion, and garlic. Sautee for 4 minutes.

Add potato and season with salt and pepper. Cover for 5 minutes.

Add most of the corn. Add 4 cups vegetable broth (or 2 cups almond milk/broth if using). Cover and bring to a boil. Reduce heat and simmer until potatos are desired tenderness.

Blend soup if desired. Add nutritional yeast if using.

Bring soup to a simmer. Add seasoning to your taste and cook until thickened.

Serve with green onion, corn, and black pepper. Add paprika for color.