Vegan Vegetable Chowder

I grew loving clam chowder. It was such a treat. It reminds me of taking family trips to beach towns in California. Just thinking about it, I can smell salt water and fish, feeling the cool breeze hit my face.

Now that I eat a plant-based diet, I no longer choose to partake in the clam-chowder part of ocean excursions. Instead, I have created my own take on clam chowder. And although the “clam” part is missing, it can be replaced by an a wide array of vegetables- and can be altered to fit almost any occasion!

I hope you enjoy!

Ingredients

• 4 cups non-dairy milk (I used soy milk)
• 3 Tbsp vegan butter (I used Miyoko’s)
• 2 Tbsp olive oil
• 5 Tbsp flour
• 32 oz vegetable stock
• 1 onion
• 3 large carrots
• 4 stalks of celery
• 3 medium sized potatoes
• 1 cup frozen peas
• 2 cup frozen corn
• 2–5 Tbsp salt (as much that tastes good to you)
• 2 Tbsp pepper (again, as much that tastes good to you)
• 1 cup fresh parsley

Instructions

• Start by pre-cutting all of the…