Smoked Paprika Corn Chowder
Ingredients
- 3 cans (~3 cups) frozen/canned corn
- 1 russet potato, peeled and diced
- 3 stalks celery, chopped
- 1/2 onion, diced (1 cup)
- 3 carrots (1 cup), sliced
- 1 tablespoon minced garlic
- 16 oz (2 cups) vegetable broth
- 3 cups plant milk
- 2 teaspoons smoked paprika
- 1/2 cup nutritional yeast
- 1 cup vegan cheddar cheese, plus more for garnishing
- 2 teaspoons salt
- 1 teaspoon pepper
- olive oil, for sauteing vegetables
- parsley, for garnishing
Preparation
Heat olive oil in a large pot over medium heat and sauté the onion, celery, carrots, and garlic until softened.
Add the corn, potato, vegetable broth, plant milk, smoked paprika, salt, and pepper to the pot.
Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Stir in the nutritional yeast and vegan cheddar cheese until fully melted and the chowder is creamy.
Serve hot, garnished with parsley and additional vegan cheddar cheese if desired.
