The Best Vegan Corn Chowder

• 1 Tablespoon Olive Oil
• 1 Medium Sized Onion, Chopped
• 3 ears Grilled Corn On The Cob (or Fresh Sweet Corn, Husked)
• 2 cloves Garlic, Minced
• 3 Small Yellow Potatoes, Diced
• 1 Zucchini, Diced
• 1 Yellow Bell Pepper, Diced
• 3 cups Homemade Vegetable Broth
• 1 can (14 Oz. Size) Light Coconut Milk
• 1 Tablespoon White Wine Vinegar
• 1 teaspoon Smoked Paprika
• Pinch Of Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 5 Tablespoons Millet
• 4 Tablespoons Avocado Dill Dressing (optional, See Blog Post)
• 4 sprigs Fresh Dill, For Garnish

1. In a large pot, heat a lug of olive oil and saute onions until translucent. Slice kernels off the corn. Add garlic, diced potatoes, zucchini and bell pepper, corn kernels (save 4 tablespoons for garnish), and continue sauteing for about 5 more minutes, stirring occasionally.
2. Add vegetable broth, coconut milk, vinegar, smoked paprika, salt, freshly ground black pepper and millet. Cover and simmer for 10-15 more minutes, until potatoes are done. If it's too thick to your taste, thin it with a bit more vegetable broth.
3. Pulse half the soup in a blender until smooth and return it to the pot. Stir everything well and serve with avocado dill dressing (if using), corn kernels and fresh dill. Enjoy!

olive oil, onion, cob, garlic, yellow potatoes, zucchini, yellow bell pepper, vegetable broth, light coconut milk, white wine vinegar, paprika, salt, freshly ground black pepper, millet, avocado dill dressing, dill

Taken from tastykitchen.com/recipes/soups/the-best-vegan-corn-chowder/ (may not work)