Vegan Potato Corn Chowder

Ingredients

• 4 medium-sized russet potatoes, peeled and diced
• 2 cups fresh corn kernels (or frozen corn)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chopped celery
• 1 cup chopped carrots
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• Chopped fresh parsley or chives for garnish

Instructions

1. In a large pot, heat the tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until translucent.
2. Stir in the minced garlic, chopped celery, and carrots. Cook for an additional 3-4 minutes until softened.
3. Add the diced potatoes to the pot, stirring well to combine. Cook for 2-3 minutes to coat the potatoes with the vegetable mixture.
4. Carefully add the vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low to simmer for about 15-20 minutes, or until the potatoes are tender.
5. Stir in the corn kernels and coconut milk. Let the chowder simmer for another 5-10 minutes.
6. Add apple cider vinegar, dried thyme, smoked paprika, salt, and black pepper to taste. Adjust the seasoning as preferred.
7. For a creamier texture, use an immersion blender to blend a portion of the chowder or transfer a few cups to a blender and blend until smooth.
8. Ladle the chowder into bowls and garnish with chopped parsley or chives. Serve hot.