- 1 small onion, cut into ¼-inch dice (about 1 cup)
- 6 small garlic cloves, minced (about 1 tablespoon)
- 6 to 7 cups Vegetable Stock or no oil, low-sodium, store-bought vegetable stock
- 6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
- 1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
- 1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh thyme
- ⅓ cup almond flour
- Sea salt and freshly ground black pepper
- In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
- Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
- Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
- Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
- Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste. Serve hot.
- Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.