Creamy Vegan Corn Chowder

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Potatoes (2 medium, diced)
• Fresh corn kernels (3 cups (about 4 ears of corn))
• Vegetable broth (4 cups)
• Coconut milk (1 cup)
• Nutritional yeast (1/4 cup)
• Smoked paprika (1 teaspoon)
• Cayenne pepper (1/4 teaspoon (adjust to taste))
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté for about 5 minutes or until the onion becomes translucent and fragrant.
3. Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally to prevent sticking.
4. Add the fresh corn kernels and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
5. Using an immersion blender, blend about half of the soup directly in the pot until creamy. If you prefer, you can transfer part of the soup to a regular blender and blend until smooth, then return it to the pot. Alternatively, you can use a potato masher to partially mash the potatoes for a chunkier texture.
6. Stir in the coconut milk, nutritional yeast, smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld beautifully.
7. Ladle the chowder into bowls and garnish with fresh parsley before serving hot.