1 small onion, diced
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 (24 oz. frozen)
1 large russet potato, cleaned, i inch dice
1 medium red bell pepper, cored, seeded, 1 inch dice
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/3 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.