📖 Instructions

1. First, gather your mise en place. Chop the onion, garlic, and celery. This is super important for a smooth cooking process. Don't skip this step-- trust me!
2. Next, melt the vegan butter in your large pot or Dutch oven over medium heat. Add the chopped onion, celery, and garlic. Sauté for about 5-7 minutes, until softened and slightly translucent. Don't burn the garlic, that would be tragic!
3. Stir in the flour and cook for 1 minute, stirring constantly, to make a roux. This step helps to thicken the chowder. If you skip it, it will be a thinner soup!
4. Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a simmer. This will take a few minutes. Once it simmers, reduce the heat to low.
5. Add the corn, potatoes, and nutritional yeast. Stir well to combine. Simmer for 15-20 minutes, or until the potatoes are tender. If the potatoes are not tender after 20 minutes, keep simmering until they are.
6. Carefully pour in the coconut milk, and stir gently to avoid curdling. Heat through, but do not boil. We want to keep everything nice and creamy!
7. Once the chowder is heated, carefully use your immersion blender to partially blend the soup. You want a little texture to remain-- don't blend it all the way into a purée. If you don't have an immersion blender, carefully transfer the mixture to a regular blender (in batches) and blend until it reaches your desired consistency. Remember to vent the lid!
8. Season with salt and pepper to taste, or any other spices you prefer (maybe some smoked paprika or cayenne pepper for a kick!).
9. Serve immediately with your favorite toppings—croutons, fresh herbs, or a dollop of vegan sour cream or cashew cream (homemade or store-bought!).