Creamy Corn Potato Chowder

Corn Potato Chowder

2 Tb. Non Dairy Butter

1 Large Onion finely chopped

2 Garlic Cloves, minced

4 Cups of Vegetable Broth

3 Russet Potatoes, diced

2 Red Bell Peppers, diced

2 Celery Ribs, chopped

1 Bay Leaf

1/2 Teaspoon Pink Sea Salt

3 Cups Frozen Corn Kernels

4 Scallions, sliced

1/2 Cup of Cashew Cream

Instructions

Actively sauté onion and garlic in the butter in a large soup pot until onion is translucent, about 8 minutes. Add in broth and bring to a boil. Add in potatoes, red pepper, celery, salt, and bay leaf and cook until potatoes are soft, 12-15min. Add in corn and scallions and cook for two more minutes. Remove three cups of soup and blend in blender until smooth. Add it back to the soup with the cashew cream and stir it all together.