Vegan Corn and Potato Chowder

This version is a little sweeter with the corn and the coconut milk, but it still delivers the saltiness of potato soup and cheesy notes.
{vegan + gluten free}

2 yukon gold potatoes, peeled and cubed
1/4 cup onion, thinly chopped
1 can no salt added corn, drained
1 can full fat coconut milk (must be full fat!)
1/2 cup unsweetened original almond milk or milk of your choice
1/2 cup low sodium vegetable broth
1/2 cup unsweetened original almond milk + 2 tbsp cornstarch
3 tbsp-1/4 cup nutritional yeast or to taste
1- 1 1/2 tsp. salt, or to taste (it sounds like a lot, but trust me, you need it)
Pepper to taste
Pinch of nutmeg
1/2 tsp. sage
1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder

In a large pot start by sauteing the onions over medium-low heat until softened and translucent. Add in 1/2 cup almond milk and vegetable stock and the peeled and cubed potatoes.

Cover and simmer for 10-12 minutes, or until the potatoes are fork tender and not falling apart, on medium-low heat.

Once potatoes are softened, lower heat to low and add in coconut milk, nutritional yeast, and all seasonings.

Bring soup back to a light simmer and add in almond milk and cornstarch slurry. Just make this by stirring 2 tbsp of cornstarch with the almond milk until the cornstarch is completely dissolved. Very slowly stir in the slurry to avoid clumps.

Cook on low for about 20 minutes, stirring occasionally to avoid sticking.

Top with my favorite coconut bacon and serve.



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