Corn Chowder

Source: foodandwine.com
modified by Aimee

3-4 potatoes (about 1 pound), diced
2 TB butter*
1 small bunch green onions, chopped (reserve green tops)
1 red bell pepper, chopped
2 ribs celery, chopped,
2 carrots, peeled & diced
4 cups corn kernels
32 oz. vegetable broth
2 cups milk (or half & half)*
2 tsp salt
2 tsp parsley flakes
1/2 tsp black pepper
1/2 tsp white pepper
2 TB nutritional yeast flakes

1. Place potatoes in pot and cover with water.  Bring to boil & cook until tender, about 15 minutes.  Drain & return empty pot to stove.
2.  Place butter in pot & heat; saute white parts of onion, red pepper, celery, & carrots, about 10 minutes.  Add half the broth, half the potatoes, and 2 cups corn; simmer.
3. Meanwhile, puree remaining potatoes with remaining broth and add to pot.  Puree remaining corn (2 cups) with milk and add to pot.  Stir all together with remaining ingredients.
4.  Cook a little more until thickened.  Serve topped with remaining green onion.

*for vegan version, use oil instead of butter and Ripple instead of milk