Corn and potato chowder

1 onion chopped

2 cloves garlic minced

3 russet potatoes peeled and diced

3 red potatoes peeled and diced

6 c veggie broth

1 c frozen corn

2 c chopped spinach

1 c oat milk

Salt and pepper to taste

Water saute onion in large pot. Once soft, add garlic and saute another minute. Add potatoes and broth. Simmer until tender. Lightly mash, leaving some chunks (this will help thicken the chowder. Add corn and spinach and cook until heated through. Add a cup of oat milk and salt and pepper to taste. Honestly, I find it better to make ahead. It tastes so much better the second day. Water saute onion in large pot. Once soft, add garlic and saute another minute. Add potatoes and broth. Simmer until tender. Lightly mash, leaving some chunks (this will help thicken the chowder. Add corn and spinach and cook until heated through. Add a cup of oat milk and salt and pepper to taste. Honestly, I find it better to make ahead. It tastes so much better the second day.

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