Creamy Corn Soup

     My husband loves soup, and I love my husband, so soup I shall make.  Not to mention, corn is his favorite vegetable, so that made this an easy choice.  This vegan dish hits all the high notes, super filling and over the top delish.  It makes about 10 cups, so the next time you are in the mood for servings a group, or just having plenty of left overs, this is the one to choose!  Each cup is only 285 calories, 35.6g carbs, 6.3g fiber, 29.3g net carbs, 16.9g protein and 9.1g fat.  Happy eating!  :) 

Ingredients for approximately 10 cups~

4 ears Corn on the Cob (sub with canned or frozen)

1 Tablespoon Olive Oil

1 diced Onion

1 Tablespoon chopped Garlic

Dash Cayenne Pepper

1 diced Red Bell Pepper

4 cups Vegetable Broth

4 diced Potatoes

1/3 cup Nutritional Yeast

1 can Coconut Milk

8.5oz can drained Peas

1 box Deliciou Plant Based Chicken Shreds (sub with one pound shredded Chicken if not Vegan)

Shredded Cheese as garnish if desired

Sliced Green Onion as garnish if desired

Salt to taste

Pepper to taste

     Bring a pot of water to boil, big enough to hold 4 ears of Corn, when boiling add the 4 trimmed ears of Corn to water, return to simmer and cook for 7-10 minutes, cool to touch and shave off corn, set aside.  In same large soup pot, add Oil, Onion, Garlic and Cayenne til golden brown, add Red Bell Pepper til softened, then pour in Broth and Potatoes til fork tender, remove from heat, add beaters to pot and blend til half way smooth.  Stir in Corn, Yeast, Milk, Peas and Chicken til fully incorporated, garnish and season as desired.  Enjoy  :)