Vegan White Bean Corn Chowder

Directions

1. Cook white beans on the stovetop or in a pressure cooker with just salt, water and one bay leaf. In this instance I don't use kombu in the pot because I don't want potential flecks of brown in the soup from the seaweed. Read our definitive guide to cooking heirloom beans. Strain one cup of the cooked beans and reserve the rest in the cooking broth for other recipes.

2. Drizzle olive oil in the bottom of a thick bottomed pot over medium heat and sauté the onion, celery, garlic and bell pepper until soft.

3. Add the broth, cooked beans, corn and bay leaf to the pot. Bring to a boil and then reduce to a simmer. Simmer for 15-20 minutes to let the flavors develop.

4. Ladle half of the soup into a blender and puree until smooth, then return to the pot.
5. Stir in the nutritional yeast, taste and season with salt and pepper. Taste again and adjust seasonings.
6. Ladle into bowls and garnish with green onion and garlic chips.