Potato and Corn Chowder Vegan

• 1 cup yellow onion, diced
• 14 cup celery (or 1/2 tsp celery seed)
• 2 bay leaves
• 4 -6 fresh garlic cloves, minced
• 12 teaspoon sodium-free seasoning, Mrs. Dash spicy
• 1 12 teaspoons fresh rosemary, chopped
• 9 (2 1/2 lb) potatoes, diced (Red jacket or Yukon gold)
• 2 cups creamed corn
• 1 (14 ounce) can coconut milk
• 4 cups vegetable stock
• 14 cup nutritional yeast
• 1 teaspoon salt, to taste
• 1 teaspoon pepper, to taste
• 1 -2 teaspoon extra virgin olive oil
• 1 teaspoon arrowroot or 1 teaspoon cornstarch
• 1 tablespoon water

1. Heat olive oil over med heat in 2 qt saucepan.
2. Add bay leaves, onion,.
3. and celery saute 2-3 minute Add garlic and cook another 1-2 minute.
4. Whisk yeast into the vegetable stock.
5. Add coconut milk to pan along with potatoes, cream corn, rosemary, Mrs. dash, salt and pepper.
6. Lower heat to med-low and simmer slowly covered 20 min or until potatoes are cooked.
7. Smash some of the potatoes with the back of a spoon, be sure to leave a nice amount of chunks though.
8. Return soup to a boil and add arrowroot/cornstarch (only if you want.
9. to thicken the soup).
10. Garnish with vegetarian bacon bits or vegan cheese.
11. I add green onions for topping as well.
12. Serve hot.

yellow onion, celery, bay leaves, garlic, seasoning, fresh rosemary, potatoes, corn, coconut milk, vegetable stock, nutritional yeast, salt, pepper, extra virgin olive oil, arrowroot, water

Taken from www.food.com/recipe/potato-and-corn-chowder-vegan-266570 (may not work)