Vegan Corn & Potato Chowder 
Prep Time: 15 Minutes  |  Serves 4-6

In a large stockpot over medium-high heat, sauté the diced onion in 3 tablespoons of broth (or water) for about 7-8 minutes. Next, add the minced garlic and allow the garlic to simmer with the onions for a few minutes while cutting up the potatoes into smaller, bite-sized chunks.

Add the chunks of potatoes and your smoked paprika to pot, cooking 3-4 minutes, stirring occasionally. Add the remained of the broth, almond milk, corn, and nutritional yeast.

Increase the heat until the mixture reaches a gentle boil. Reduce the heat, cover, and simmer for 18-20 minutes, until the potatoes are tender. Add salt and pepper to taste. Garnish with either fresh chives or green onion.

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