Dairy-Free Potato Corn Chowder

Ingredients

• 1 whole Yellow Onion
• ½ whole Green Bell Pepper
• 1 ¼ cups Vegetable Broth
• 2 whole Russet Potatoes
• 1 can (15 oz) Cannellini Beans
• 1 can (15 oz) Canned Mild Green Chiles
• 2 cups Frozen Corn
• 2 whole Bay Leaves
• ½ tsp Dried Dill Weed
• ½ tsp Dried Thyme
• ¼ tsp Ground Nutmeg
• 1 cup Unsweetened Plant-based Milk
• ¼ cup Raw Cashews
• ¼ cup Nutritional Yeast
• ¼ cup Fresh Chives

Instructions

1. In a large pot, combine the chopped onion, green bell pepper, and 2 tablespoons of the vegetable broth. Cook over medium heat for about 5 minutes, stirring occasionally, until the onion is tender and starting to brown.
2. Add the remaining vegetable broth, chopped potatoes, undrained cannellini beans, green chiles, corn, bay leaves, dried dill, dried thyme, and ground nutmeg. Stir to combine and bring to a slow rolling boil, about 5 minutes.
3. Reduce heat and simmer uncovered for 10 minutes until the flavors meld. Remove and discard the bay leaves.
4. Carefully transfer 2 cups of the soup to a blender. Add the plant-based milk, raw cashews, and nutritional yeast. Blend until completely smooth and creamy.
5. Season with salt and pepper to taste. Stir the blended mixture back into the pot and mix well to combine.
6. Ladle into bowls and top each serving with chopped fresh chives.