Vegan Corn Chowder

• 2-3 Tbsp olive oil
• 1/2 large white onion, chopped (~1 cup)
• 2 cloves garlic, minced
• 4 small red potatoes (or 1 small russet), quartered (peeling, optional)
• Sea salt and ground black pepper
• 3 ears corn (or 1.5 cans), kernels sliced off
• 2 cups low sodium veggie broth
• 2 cups unsweetened plain almond milk (or regular milk if not vegan)
• 2-3 green onions (garnish), chopped
• paprika

To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes. Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes. Add most of the corn, reserving a little for garnish, and stir.

Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Serves 3; 220 calories

VERDICT:  Surprisingly good flavor for the small number of ingredients and minimal seasoning.  I doubled the recipe to use up the last of the (not-red) potatoes from the garden and a bunch of leftover almond milk.  Eight cups of liquid seemed like a lot for the amount of potatoes and corn, so I only put five in, which turned out fine.  Keep!  From the Minimalist Baker.