1/2cupunsweetened vegan creamer, full fat, canned coconut milk, or homemade cashew cream
Freshly ground black pepper, to taste
Chopped cilantro leaves and stems, chopped or pickled chilis, and/or vegan cheese shreds, for serving (optional)
Instructions
Heat the olive oil in a large, heavy bottomed pot over medium heat. When the oil is shimmering, add the onion and peppers. Cook for 5 minutes, stirring occasionally, or until the vegetables are soft and onions are clear. Stir in the smoked paprika and vegan bacon. Cook for another minute, stirring frequently.
Add the corn, potatoes, broth, and salt to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Stir in the creamer or cashew cream. If the chowder is too thick for your liking, you can add an extra splash of water or broth as well. Season to taste with additional salt and freshly ground black pepper. Serve, with any toppings or garnishes you like.