Vegan Corn Chowder

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1-2 tablespoons olive oil

1 medium onion, diced

1 medium red bell pepper, chopped small

5 cups vegetable broth

1/2 teaspoon smoked paprika

4 cups corn, fresh or frozen

2 pounds yukon gold potatoes, peeled and chopped (| about 4 medium potatoes)

1 cup raw cashews

1/2 cup nutritional yeast

1/2-1 teaspoon salt, or to taste

Directions

In a large soup pot, saute the onion in the olive oil for 3-4 minutes over medium heat, stirring frequently. Add the red bell pepper and cook for 1 more minute.

Now pour in the vegetable broth, smoked paprika, corn and potatoes. Stir. Bring to a boil, then simmer for about 10 minutes until the potatoes are fork tender.

To a blender, add the cashews, nutritional yeast and 2 cups of the soup. Blend until very smooth, then add back to the pot and stir. Add salt to taste. Serve and enjoy!

Nutrition

• Calories: 363 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Sodium: 510 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 9 g
• Total Sugars: 9 g
• Protein: 14 g