Basic Vegan Corn Chowder

Ingredients:

• 2 large yukon gold potatoes
• 1 medium yellow onion
• 1/2 cup frozen corn
• 6 sprigs fresh basil
• 2 T olive oil
• 2 cups vegetable broth
• 1 cup soy milk or plain yogurt
• salt and pepper to taste

Directions:

1. Chop the onion finely. Dice the potatoes into 1/2” cubes.
2. Heat the olive oil in a stock pot over medium-low flame.
3. Sauté the onions until soft and transparent.
4. Add the potatoes, season with salt and pepper, then sauté a few minutes more.
5. Add the corn and stir well, then add the vegetable broth.
6. Bring to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender (easily pierced with a fork).
7. Add the soy milk or yogurt and stir well. Taste for seasoning.
8. Chop the basil and stir in just before serving.