Corn, Mushroom, and Potato Chowder (Vegan)

Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.

• Ready In: 25 mins
• Serves: 10

Ingredients

• 3  tablespoons olive oil
• 3  yellow onions, sliced
• 3  garlic cloves, chopped
• 4  cups vegetable broth
• 5  potatoes, peeled and cut into 1-inch cubes
• 1  teaspoon sea salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 (16 ounce) package frozen corn
• 1 (10 ounce) package  fresh mushrooms, thinly sliced (button or baby portabella)
• 2  tablespoons fresh parsley
• 1  teaspoon crushed red pepper flakes (more or less to taste)
• 1⁄2 cup  plain soymilk (more or less to taste)

Directions

1. Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
2. Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
3. Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
4. Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
5. Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
6. Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.