Vegan corn chowder
2 tbsp (30 ml) olive oil
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
2 potatoes, chopped
1 can whole kernel corn OR Del Monte Southwest, Mexican or Mediterranean corn medley
4 c (1 l) vegetable stock
2 tbsp (30 ml) flour
1/2 c (125 ml) non-dairy milk or 1/4 c (60 ml) non-dairy cream
2 tbsp (30 ml) parsley, freshly chopped
Salt and freshly ground pepper
In a large pan on medium heat, add olive oil and sauté onion with garlic and celery for 5 minutes.
Add potatoes, corn and stock.
Bring to a boil, cover and simmer for 10 minutes.
Dissolve the flour in the non-dairy milk or cream and pour into the pan and stir. Continue cooking, stirring frequently for 5 minutes or until the stock has thickened.
Add parsley and season to taste.