Creamy and Chunky Vegetarian Corn Chowder

Ingredients

• 2 teaspoons vegetable oil
• 1 cup yellow onion, medium dice
• 3 1/2 cups corn kernels
• 2 teaspoons minced garlic
• 3 to 4 tablespoons fresh minced jalapenos, optional
• 1/2 teaspoon smoked paprika
• 1 1/4 teaspoons fine sea salt
• 3 cups Yukon Gold potatoes, diced
• 1 1/4 cups vegetable broth
• 3 cups water
• 1 cup milk, plant or dairy
• 1 can navy beans, rinsed and drained
• 3/4 cup grated white sharp cheddar
• 1/2 fresh lime

Optional Garnish

• freshly ground black pepper
• chives
• fresh jalapenos
• cilantro
• more cheese

Method

1. Heat the oil in a heavy soup pot over medium heat.
2. Add the onion and cook on medium-low for 7 to 8 minutes until softened.
3. Stir in the corn, jalapenos, garlic, smoked paprika, salt, and potatoes, then pour in the broth and water.
4. Simmer gently for 13 to 18 minutes until the potatoes are just fork-tender.
5. Transfer about 1 1/2 cups of the soup mixture to a blender, add the milk, and blend until smooth.
6. Return the blended mixture to the pot, stir in the beans, and warm through for about 5 minutes.
7. Remove from the heat, stir in the cheddar and lime juice, then taste and adjust seasoning.
8. Serve with black pepper and any garnishes you like.