Cheesy Corn Chowder

Inspired by Julieanna Hever's The Vegiterranean Diet, this dairy-free soup is rich and creamy. ... delicious served either hot or cold!

Cheesy Potato Corn Chowder - Serves 2

1 small diced onion
1/2 diced red bell pepper
1 stalk diced celery
1 cup corn kernels
1 large diced russet potato
1 bay leaf
2 cups water or vegetable stock
1/2 tsp freshly cracked black pepper
1/2 tsp sea salt
1 Tbsp smoked paprika
2 Tbsp nutritional yeast
1/2 cup plant-based milk
1/4 cup vegan sour cream

In large saucepan, saute onion, bell pepper and celery until soft. Add corn, potatoes, bay leaf and vegetable stock. Simmer, uncovered 20-30 minutes until potatoes are tender.Puree mixture until smooth and return to pan. (For chunky soup, puree only half the mixture or use a potato masher.) Add remaining ingredients and simmer 5-10 minutes to combine flavors. Remove bay leaf to serve. Garnish with a dollop of sour cream, sprinkled with smoked paprika or dill.