“It’s that time of year again! Fall is here and that means it’s officially soup season! Welcome the chilly nights with this deli- cious vegan take on corn chowder” Vegan Southwest Potato Corn Chowder Vegan Southwest Potato Corn Chowder Ingredients: 3 tbsp vegan butter 1 medium yellow onion, diced 1 red pepper, diced 1 jalapeño, seeded and finely chopped 2 cloves garlic, minced ¼ teaspoon cumin ¼ cup all-purpose flour 2 cups plant-based milk 3-½ cups no-chicken broth 1 (15 ounce) can whole kernel corn, drained 1 cup vegan cheese, shred- ded Method: Lindsay Robeson 20 @theplantpoweredparents Raise Vegan SEPTEMBER 2018 1. Melt butter in a Dutch oven over medium-high heat. Stir in onion, red pep- per, jalapeño, and garlic. 2. Sauté ingredients for 5 minutes until tender. Sprinkle cumin and flour over vegetables and stir until flour is no longer raw. 3. Gradually stir in broth and milk to deglaze the Dutch oven. 4. Add potatoes and bring mixture to a boil. Reduce the heat to medium-low and cook until potatoes are tender, about 20 minutes. 5. Remove 2 cups of the soup and blend on high un- til smooth. Add the mixture back to the pot and stir in the corn and cheese. Cook for an additional 5 minutes. 6. Remove from heat and enjoy with your favorite toppings.