Recipe by itdoesnttastelikechicken.com

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Creamy, comforting vegetable chowder, perfect for a quick weeknight meal.

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Ingredients

• 1 tablespoon vegan Butter (or light oil)
• 2 carrots (medium, peeled and chopped)
• 2 ribs celery (chopped)
• 1 yellow onion (chopped)
• 3 cloves garlic (minced)
• ¼ cup all-purpose flour (use all-purpose gluten-free flour if preferred )))
• 1 teaspoon dried thyme leaves
• 3 white potatoes (large, or yukon gold, peeled and diced, 4 cups chopped )))
• 2 cups vegetable broth
• 2 cups non-dairy milk (such as soy or almond )))
• 3 tablespoons nutritional yeast
• 1 cup corn kernels (fresh, or frozen)
• 1 teaspoon salt (or to taste )))
• ¼ teaspoon pepper (or to taste )))

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Method

1. Heat the oil in a large soup pot over medium-high heat. When hot add the carrots, celery, onion and garlic. Sauté until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes.
2. Sprinkle the flour and thyme over the vegetables and stir to coat. Continue to stir and cook for about a minute until the flour starts to brown. Stir in the potatoes, vegetable broth, non-dairy milk, and nutritional yeast. Bring to a simmer and cook until the potatoes are fork tender and the chowder has thickened, about 8 minutes.
3. Lastly, add in the corn and season with salt and pepper. If your chowder gets too thick, you can always thin it with water or a vegetable broth to the desired consistency. Serve hot.

View the recipe instructions at itdoesnttastelikechicken.com