Recipe – Corn Potato Leek Chowder


1 medium onion, diced

2 stalks celery, diced

4-5 cups Yukon potatoes, diced

1 tsp. paprika

6 cloves garlic, minced

2 cups vegetable broth, divided

2 cups almond milk, unsweetened

3 cups corn, frozen or fresh

2 tsp. nutritional yeast, or to taste

1 tsp. salt, or to taste

1 cup cashews, soaked in water two hours

1-2 medium leeks, sliced


In medium stockpot sauté onion and celery in small amount of water or oil for seven minutes. Add potatoes and paprika; sauté seven minutes, stirring occasionally. Add garlic; cook one minute. Add one cup broth, almond milk, corn, nutritional yeast and salt. Simmer, covered, for 15-20 minutes or until potatoes are tender. Drain and blend cashews and one cup broth until creamy; add to potatoes. For a creamier texture, blend half of potato/corn mixture; add back into pot. Stir in leeks; heat 2 minutes. Warm and satisfying!