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Potato and Corn Chowder Vegan

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“Yymmy!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil over med heat in 2 qt saucepan. Add bay leaves, onion,.
  2. and celery sauté 2-3 minute Add garlic and cook another 1-2 minute.
  3. Whisk yeast into the vegetable stock. Add coconut milk to pan along with potatoes, cream corn, rosemary, Mrs. dash, salt and pepper.
  4. Lower heat to med-low and simmer slowly covered 20 min or until potatoes are cooked.
  5. Smash some of the potatoes with the back of a spoon, be sure to leave a nice amount of chunks though.
  6. Return soup to a boil and add arrowroot/cornstarch (only if you want.
  7. to thicken the soup).
  8. Garnish with vegetarian bacon bits or vegan cheese. I add green onions for topping as well.
  9. Serve hot.

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