Name: Corn Chowder
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 tbsp vegetable oil; 1 small yellow onion (diced); 2 large cloves garlic (minced); 1 small red bell pepper (diced); 0.5 medium jalapeño (seeded and minced); 3 ribs celery (diced); 1 pound potatoes (red, russet, or Yukon Gold, chopped); 4 cups corn kernels (divided (frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears)); 4 cups vegetable broth (rich (or equivalent amount of vegetable bouillon and water)); 1.5 tsp salt; 2 cups unsweetened, plain plant-based milk; 2 tbsp chopped green onion; null null freshly ground black pepper

Instructions

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1

Heat the vegetable oil (1.5 tbsp) in a large soup pot over medium-high heat.
2

Add the yellow onion (1 small), cloves of garlic (2 large), red bell pepper (1 small), jalapeño (0.5 medium), and of celery (3 ribs). Sauté for 4 to 5 minutes until the [yellow onion] is translucent and tender.
3

Stir in potatoes (1 pound), corn kernels (2 cups), and vegetable broth (4 cups). Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until the [potatoes] are tender.
4

In a blender, combine the remaining corn kernels (2 cups), salt (1.5 tsp), and unsweetened, plain plant-based milk (2 cups). Blend until smooth.
5

Pour the blended mixture into the pot. Bring to a boil and cook for an additional 5 minutes.
6

Remove from heat. Using an immersion blender, partially blend the soup, leaving some chunks for texture.
7

Garnish each bowl with chopped green onion (2 tbsp) and [freshly ground black pepper].