Vegan low-fat Corn Chowder

The nutritional yeast flakes in this recipe gives the chowder a cheesy flavor.

Ingredients:

1 medium onion, diced
1 clove garlic, minced
1 C carrots, diced
1 C celery, diced
1 medium yukon gold potato, cubed
2 C fresh corn (off the cob) or frozen
4 C vegan chicken stock ( I use Better Than Boulion) or vegetable stock.
4 T whole wheat white flour
1 C low fat soy milk
1/4 C nutritional yeast flakes
1/2 tsp tumeric
1 tsp salt (to taste)
1 tsp pepper (to taste)

Directions:

Dry saute onions,  garlic, carrots, and celery until onions are translucent. 

Stir in the flour.

Add the stock and all other ingredients except the soy milk.

Cook on low for 1 hour.

Right before serving, add soy milk and reheat until the soup is warm.

Consider serving with a vegan corn bread. I used Confetti Corn Bread from
FatFree Vegan Kitchen.