Creamy Vegan Corn Chowder

Chop the bell pepper, potatoes, and celery, mince the garlic, and cut the corn off the cob, reserving about 3/4 cup of kernels. 2. Saute the garlic in oil for a minute, then add the pepper, celery, corn, and all spices and saute about 4 minutes. 3. Add the potatoes, broth, and bay leaf and bring to a boil. 4. Simmer 10-12 minutes until the potatoes are fork tender. 5. Remove the bay leaf and add the coconut milk and cannellini beans. 6. Blend until smooth, then stir in the reserved corn, adjust seasoning, and garnish with fresh herbs.