Navigating the Green Sea

Creamy Vegan Corn and Potato Chowder

5 small potatoes peeled and cubed
4 ears of corn
3 cups vegetable stock
1 small onion
1/8 cup grapeseed oil (or another high temp oil)
salt and pepper to taste

saute diced onion in grapeseed oil on medium low heat until soft and transparent. Cut the corn kernels off the cob. Add the vegetable stock to the cooked onions and bring to a rolling boil. Add potatoes and corn. Cook 25 minutes. Use immersion blender to blend. Leave some whole corn and potato. Add pepper and salt to taste.