Corn & Potato Chowder

It's odd that I've found two new soup recipes this summer.  You wouldn't think a person would crave soup during the hottest months of the year.  Must be a testimony to how good these soups are.

This one comes from Kaitlin of The Garden Grazer.  Her website is chockfull of vegan recipes and I intend on spending more time perusing her site.  Click on her link above if you want to follow her corn & potato chowder recipe exactly.  I made a few changes to accommodate ingredients I had on hand.  Most soup recipes leave room for some individual taste-tweaking. 

Ingredients

I use 3 russet potatoes, cut to 1/2 inch cubes, skins on (but you can use red or gold potatoes)

1 onion, chopped

3-4 cloves garlic, minced

12-oz. bag frozen corn

1 qt. veggie broth

2 c. cashew milk (or plain almond milk)

1/2 cup nutritional yeast 

1 1/2 tsp. smoked paprika

salt & pepper to taste (I use sodium free salt and white pepper for extra kick)

The above are all of the basics to make this soup and it is delicious without adding anything more.

But for some extra veggie power, the following adds are yummy:  bell pepper, celery, zucchini.

I cook this soup in my Instant Pot, using the Saute feature and the Soup feature.  However, a large soup pot works equally well.

Instructions

Saute chopped onion with a bit of the broth over medium high heat.  Add cubed potatoes with smoked paprika, stir, and cook for 5 minutes.

Add minced garlic and cook for a minute  Add broth, milk, corn and nutritional yeast.  Increase heat and bring to 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. 

For a boost of greens, chop some fresh spinach and throw into the bottom of your bowl before ladling your soup.  Top soup with a sprinkling of nutritional yeast and fresh grated pepper.

Yummers!