Vegan Corn and Potato Chowder

Vegan, gluten-free, oil-free

Serves about 4-6


1 onion

8-10 small red potatoes (about 2 lbs. or 4-5 cups diced)

3-4 cloves garlic

3 cups organic corn (frozen or fresh)

3 1/2 cups vegetable broth

2 cups plain almond milk, unsweetened

2/3 cup nutritional yeast

1 1/2 tsp. smoked paprika

Salt/pepper to taste

Optional: fresh chives or green onions for garnish


Dice onion. In a large stockpot over medium-high heat, saute onion in 3 Tbsp. broth/water for about 7-8 minutes.

Meanwhile, mince garlic and cut potatoes into about 3/4" chunks.

Add potatoes and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.

Add minced garlic and cook for 1 minute.

Add broth, milk, corn, and nutritional yeast. Increase heat and bring to a light boil.

Cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.

Salt/pepper to taste, and add more nutritional yeast if desired.

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

Garnish with fresh chives, green onion, etc. if desired.