Corn, Mushroom, And Potato Chowder (Vegan) - cooking recipe

Ingredients

3 tablespoons olive oil
3 yellow onions, sliced
3 garlic cloves, chopped
4 cups vegetable broth
5 potatoes, peeled and cut into 1-inch cubes
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 (16 ounce) package frozen corn
1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella)
2 tablespoons fresh parsley
1 teaspoon crushed red pepper flakes (more or less to taste)
1/2 cup plain soymilk (more or less to taste)

Preparation

Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.