Southwest Corn Chowder (Vegan!)

Ingredients

• 1 lb. red potatoes
• 1 yellow onion
• 5 cloves garlic
• 2 jalapeño peppers
• 2 cups vegetable broth
• 2 cups dairy-free milk (plain, unsweetened)
• 1 lb. sweet corn, frozen*
• 2 fire-roasted red bell peppers
• 4 oz. can diced green chiles (mild or medium)
• 2/3 cup nutritional yeast
• 3 Tbsp. fresh cilantro
• 2 tsp. smoked paprika

Instructions

1. 1

   Cut the potatoes into small cubes (about ⅔-inches each). Set aside.

2. 2

   Dice the onion. In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince the garlic and jalapeño peppers (seeds removed).

4. 4

   When the onion is softened, add the garlic, jalapeño, potatoes, and smoked paprika. Cook for 3-4 minutes, stirring occasionally.

5. 5

   Meanwhile, dice the fire-roasted bell peppers.

6. 6

   Then add the broth, milk, sweet corn, fire-roasted bell peppers, green chiles, and nutritional yeast.

7. 7

   Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.

8. 8

   Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)

9. 9

   Roughly chop the cilantro and add to pot. Add salt & black pepper to taste.