Vegan Corn Chowder

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Cayenne pepper (1/4 teaspoon)
• Smoked paprika (1 teaspoon)
• Nutritional yeast (2 tablespoons)
• Coconut milk (1 can (13.5 oz))
• Vegetable broth (4 cups)
• Fresh corn kernels (4 cups)
• Potatoes (2 medium, diced)
• Garlic (3 cloves, minced)
• Onion (1 medium, diced)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
4. Add the fresh corn kernels and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
5. Using an immersion blender or a regular blender, blend about half of the soup until creamy. Alternatively, you can use a potato masher to partially mash the potatoes.
6. Stir in the coconut milk, nutritional yeast, smoked paprika, cayenne pepper, salt, and pepper. Cook for another 5 minutes to allow the flavors to meld together.
7. Serve hot, garnished with fresh parsley.