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Smoky Corn Chowder (Vegan)

1 teaspoon coconut oil
1 cup onion, Diced
2 -3 garlic cloves, Minced
2 cups mushrooms, Chopped
1 (15 ounce) can corn kernels, Drained
1 (15 ounce) can corn kernels, Drained and Pureed (or use cream-style corn)
1 12 cups no salt added vegetable broth
1 cup soymilk (or any non-dairy milk)
13 cup nutritional yeast
2 tablespoons liquid, aminos or 2 tablespoons soy sauce
34 teaspoon smoked paprika
12 teaspoon onion powder
2 tablespoons fresh basil, Chiffonade Cut (or 2 T dried)
2 cups fresh Baby Spinach, Packed (then chopped)
salt and pepper


In a large pot, heat the coconut oil over medium heat. When the pot is hot, start sauteing the onion for 2 mins., then add the minced garlic to the mixture. Saute for another 2 minutes or until the onions become more clear. Add the mushrooms to the pot and saute until they start to reduce in size and become soft. Stir in the whole kernels of corn as well as the pureed corn mixture, veggie broth and non-dairy milk. Shake the nutritional yeast over the top, to dissolve it quickly. Then, add the liquid aminos, paprika, and onion powder to the soup. Bring to a boil, and adjust heat so that it becomes a simmer. Simmer uncovered for 15 minutes, stirring occasionally. Stir the spinach and basil into the mixture about 5 minutes before you are going to serve the soup, and add salt and pepper to taste.

Source: www.food.com