Bring a large nonstick pot to medium-high heat on the stovetop. Add just a bit of water to prevent sticking, and add your onion, garlic, celery, carrot, and jalapéno. Allow to sauté for 8 minutes, stirring occasionally and adding small amounts of water as needed to prevent sticking.

Add the veggie broth, potatoes, and corn to the pot. If the veggies are not fully covered by the broth, add a bit more broth (or water) as needed until they are fully covered. Bring this mixture to a boil, then lower the temperature to a simmer and allow to simmer for 15 minutes.

Add the coconut milk to the pot and stir to combine.

Carefully transfer 3-5 cups of the chowder to a high powered blender. Blend until very smooth, then add back to the pot and stir to combine. (Note that blending 5 cups will result in a thicker soup than blending 3 cups - so choose your amount based on how thick you want your soup! I personally think 4 cups is perfect).

Continue to cook on the stovetop at a medium heat until thickened to your liking (this takes about 10 minutes for me).

Serve and top with scallions and dollops of coconut yogurt, if desired. Enjoy!