Creamy Vegan Corn Chowder

Creamy Vegan Corn Chowder
vegan, gluten free, dairy free

Ingredients
3 medium peeled potatoes, cut into cubes
1 medium onion, finely chopped
1 stalk celery, diced
1 parsnip, peeled and chopped (Note: optional, but adds sweetness; or substitute chopped carrot)
1 T. Extra Virgin Olive Oil
4 Cups Organic Vegetable Broth (low sodium, no MSG variety)
¼ C. gluten free flour whisked together with ½ C. plain almond milk (use regular flour if you don’t need a gluten free dish)
1 ½ C. plain almond milk
2 C. frozen organic corn
1 tsp. Richard’s Famous Garlic Salt (or to taste)
1 tsp. onion powder
1 tsp. celery seed (if desired)
1 T. pure maple syrup

Directions
In a large saucepan or Dutch oven saute onion and celery in olive oil over medium heat for one minute.
Stir in prepared potato, celery and parsnip or carrot.
Add vegetable broth. Bring to boil. Lower heat to medium, loosely cover the pot, and cook for about 20 minutes, or until vegetables are tender.
If desired, use an immersion blender and roughly blend about 1/4 of the soup while it’s still in the pot.
Stir in organic corn, flour mixture, Richard’s Famous Garlic Salt, almond milk, celery seed, onion powder and maple syrup.
Bring to a boil, stirring continuously, then heat on low about 4 minutes while stirring so chowder does not stick to bottom of pan.
Adjust seasonings. Serve with a sprinkle of dried parsley, paprika, and freshly ground black pepper.
For leftovers, add a little vegetable broth to reheat since the soup will thicken in the fridge.
3-4 servings