Corn, Mushroom, And Potato Chowder (Vegan)

• 3 tablespoons olive oil
• 3 yellow onions, sliced
• 3 garlic cloves, chopped
• 4 cups vegetable broth
• 5 potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 (16 ounce) package frozen corn
• 1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella)
• 2 tablespoons fresh parsley
• 1 teaspoon crushed red pepper flakes (more or less to taste)
• 1/2 cup plain soymilk (more or less to taste)

1. Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
2. Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
3. Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
4. Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
5. Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
6. Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

olive oil, yellow onions, garlic, vegetable broth, potatoes, salt, fresh ground black pepper, corn, fresh mushrooms, fresh parsley, red pepper, soymilk

Taken from www.food.com/recipe/corn-mushroom-and-potato-chowder-vegan-405542 (may not work)