One-Pot Smoked Paprika Corn Chowder
Ingredients
- 3 cans (about 3 cups) frozen or canned corn
- 1 russet potato, peeled
- 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
In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally.
Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper.
Stir in the smoked paprika, and nutritional yeast and bring to a boil. Once it starts to boil, lower the heat to simmer and cook until the potatoes are soft, about 20 minutes.
A few minutes before serving, add the vegan cheddar cheese.
Garnish with fresh parsley if desired. Store any leftovers in the fridge.
Notes
If you like a thicker soup, you can let it set up a bit or add a soup thickener like tapioca/arrowroot/corn starch.
