Corn Chowder

1/2 small onion, diced

1/2 TBS minced garlic

3 c vegetable broth

1 c fresh or frozen corn

2 1/2 c potato, diced

1/2 c red bell pepper, diced

1/2 tsp parsley

1/2 tsp thyme

1/6 c of almond flour 

1/4 cup of water

salt and pepper to taste

Place onion, garlic and 1 c of broth in a pot and cover. Bring to a boil over high heat.

Reduce heat to low and simmer, covered until onion is translucent, about 10 minutes.

Add corn, potato and remaining 2 cups of broth. Bring to a boil over medium heat and then reduce and simmer until potato is soft, 10 to 15 minutes.

Transfer half the mixture to a blender and blend until smooth. Return to the pot and add up to 1 c broth to adjust the consistency if necessary

Add the bell pepper, parsley and thyme. Bring to a simmer for another 10 minutes.

Place flour and 1/4 cup of water in blender until smooth. Stir the almond cream into the chowder and add salt and pepper.