Smoked Paprika Corn Chowder
Ingredients
- 3 cans frozen or canned corn (about 3 cups)
- 1 russet potato, peeled and diced
- 3 stalks celery, chopped
- 1/2 onion, diced (1 cup)
- 3 carrots, sliced (1 cup)
- 1 tablespoon minced garlic
- 16 oz vegetable broth (2 cups)
- 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.
Add onion, celery, carrots, and garlic; sauté until softened.
Stir in smoked paprika, salt, and pepper.
Add potato, corn, and vegetable broth; bring to a boil.
Reduce heat and simmer until potatoes are tender.
Stir in plant milk, nutritional yeast, and vegan cheddar cheese; heat through without boiling.
Garnish with parsley and additional cheese before serving.
