The Best Vegan Corn Chowder

In a large pot, heat a lug of olive oil and sauté onions until translucent. Slice kernels off the corn. Add garlic, diced potatoes, zucchini and bell pepper, corn kernels (save 4 tablespoons for garnish), and continue sautéing for about 5 more minutes, stirring occasionally.

Add vegetable broth, coconut milk, vinegar, smoked paprika, salt, freshly ground black pepper and millet. Cover and simmer for 10–15 more minutes, until potatoes are done. If it’s too thick to your taste, thin it with a bit more vegetable broth.

Pulse half the soup in a blender until smooth and return it to the pot. Stir everything well and serve with avocado dill dressing (if using), corn kernels and fresh dill. Enjoy!