In a large saucepan over medium heat, add vegetable oil, onion and garlic and cook for 3-4 minutes until golden.
Add potatoes, stir well and cover. Cook for 5 minutes, stirring occasionally to avoid it sticking to the bottom.
Add corn and stir well.
Add vegetable brother and coconut milk, stir well and bring to a boil. Reduce heat and simmer until potatoes are tender (approximately 5-7 minutes).
Add salt & pepper and smoked paprika and stir.
Transfer 3/4 of the chowder to your blender and blend until smooth. Transfer back to saucepan.
Add nutritional yeast (if using) and stir well.
Serve into bowls and top with corn and parsley.