1. Roughly chop up onion and bell pepper. You will blend the chowder at the end, so you don’t have to chop them thinly.
2. Heat a large pot to medium-high heat, and add 2 tbsps of oil. Add the onion and bell pepper and saute for a couple of minutes until it’s translucent and fragrant.
3. Add in a 1-pound bag of frozen corn, 1 tsp of smoked paprika, 1/2 tsp of cumin, 1/2 tsp of chili powder, 1 tsp of onion powder, and 1 tbsp of nutritional yeast.
4. Pour in the can of coconut milk, 2 cups of vegan chicken stock, the can of green chiles, 1 cup of rinsed red lentils, and a bay leaf.
5. Bring the pot to a boil, then turn the heat to low and let it simmer with a lid on top for 25 minutes (until the lentils are cooked).
6. After simmering for 25 minutes remove the lid and grab your immersion blender. Blend the soup until your desired consistency. 
7. Taste and add more salt and pepper to your preference. 
8. Top it with some vegan sour cream and green onions. Enjoy with some bread or serve it on top of some rice.

Instant Pot Instructions:

1. Roughly chop up onion and bell pepper. You will blend the chowder at the end, so you don’t have to chop them thinly.
2. Set the instant pot to saute mode, and add 2 tbsps of oil. 
3. Add the onion and bell pepper and saute for a couple of minutes until it’s translucent and fragrant.
4. Add in a 1-pound bag of frozen corn, 1 tsp of smoked paprika, 1/2 tsp of cumin, 1/2 tsp of chili powder, 1 tsp of onion powder, and 1 tbsp of nutritional yeast.
5. Pour in the can of coconut milk, 2 cups of vegan chicken stock, the can of green chiles, 1 cup of rinsed red lentils, and a bay leaf.
6. Seal the Instant Pot and set it to manual high pressure for 20 minutes. It will take about 8-10 minutes to come to pressure. After cooking for 20 minutes, carefully release the valve and let all the steam come out.
7. Remove the lid and grab your immersion blender. Blend the soup until your desired consistency. 
8. Taste and add more salt and pepper to your preference. 
9. Top it with some vegan sour cream and green onions. Enjoy with some bread or serve it on top of some rice.