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Ingredients
  • 1 ½ tablespoons of vegetable oil
  • 1 small yellow onion diced
  • 2 large cloves of garlic, minced
  • 1 small red bell pepper, diced
  • ½ medium jalapeño, seeded and minced
  • 3 ribs of celery, diced
  • 1 pound of red, russet, or Yukon Gold potatoes, chopped
  • 4 cups of corn kernels (frozen corn or fresh uncooked corn sliced directly off the cob- about 4 large ears), divided
  • 4 cups of rich vegetable broth (or equivalent amount of vegetable bouillon and water)
  • 1 ½ teaspoons of salt
  • 2 cups of unsweetened, plain plant-based milk
  • 2 tablespoons of chopped green onion, for garnish
  • Freshly ground black pepper, for garnish
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