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.