Potato and Corn Chowder
1 cup diced yellow onion
1/4 cup diced celery (or 1/2 teaspoon celery seed)
2 bay leaves
4-6 cloves fresh garlic, minced
1/2 teaspoon Mrs. Dash spicy seasoning (salt free)
1 1/2 teaspoon fresh chopped rosemary
9 medium potatoes-diced, I use Red Jacket or Yukon Gold (about 2 1/2 lbs)
2 cups cream corn (canned is fine, but homemade is best)
1 can (14 oz) coconut milk
4 cups vegetable stock
1/4 cup nutritional yeast flakes
salt and pepper to taste
1-2 teaspoon extra virgin olive oil
1 teaspoon arrowroot or 807]cornstarch + 1 tablespoon water
Heat olive oil over medium high heat in a 2 quart pot. Add bay leaves, onion and celery, and sauté 2-3 minutes. Add garlic and cook another 1-2 minutes.
Wisk nutritional yeast into the vegetable stock. Add coconut milk to pot along with diced potatoes and cream corn, rosemary, Mrs. Dash spicy seasoning, salt, and pepper. Lower heat to medium-low and simmer slightly covered for 20 minutes, or until potatoes are cooked through.
Smash some of the potatoes with the back of a spoon, potato masher, or use an immersion blender, but be sure to leave a nice amount of chunky potatoes. Return soup to boil and add arrowroot slurry (only if you want to thicken your soup).
Serve hot. Garnish with vegetarian bacon bits or vegan cheese if you like.