Creamy Corn Chowder recipes

Ingredients

• 1 small onion, cut into 1 ¼ inch dice (about 1 cup)
• 6 small garlic cloves, minced (about 1 tablespoon)
• 6 to 7 cups FOK Vegetable Stock, or no-oil, low‑sodium store-bought
• 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 tsp finely chopped fresh parsley
• 1 tsp finely chopped fresh thyme
• 1⁄3 cup almond flour
• sea salt
• freshly ground black pepper

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