Pumpin up the flavor in this top notch chowder!

Ingredients

4 medium potatotes
3 stalks celery
1/4 cup yellow onion
2 cups corn (fresh or frozen)
1 cup cashew cream
1 can unsweetened coconut milk
4 ounces diced green chilis, canned with juice
1 Tablespoon nutritional yeast
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 teaspoon sea salt 

Garnish
4 Tablespoons water
2 leaves of curly kale, ribs removed
1 small tomato

     Directions Below

 

 

Step ONE:

4 medium potatotes, diced

3 stalks celery, ends removed, diced

1/4 cup yellow onion, diced

Put in large saucepan, cover with water approximetely 1 inch over vegetables. Bring to boil, cook for about 15 minutes on medium high. You want the vegetables slightly firm. Drain excess water to where it just covers the vegetables. 

Step TWO:

1 cup cashew cream

1 can unsweetened coconut milk

2 cups corn (about two ears if using fresh corn)

4 ounces diced green chilis, canned with juice

1 Tablespoon nutritional yeast

1/2 teaspoon red pepper flakes

1/4  teaspoon garlic powder

1 teaspoon sea salt 

1/8 teaspoon fresh ground pepper

Add remainder ingredients. Bring to slight boil. Reduce heat to medium low for 10 minutes.  

Step THREE:

4 Tablespoons water

2 leaves of curly kale, chopped small with ribs removed

1 small tomato, diced

Put water in small saucepan and bring to boil. Add kale and stir frequently until cooked through. Add a little more water if needed. About 5-7 minutes.

Place soup in a bowl. Top with your desired amount of kale and tomatoes.