Vegan Corn Chowder

Start by chopping the onions, carrots, celery and potatoes into bite-size pieces. I like to do this first to make the rest of the process easier.

Heat the veggie broth (if WFPB) or olive oil in large wok or pot over medium heat. Toss all your vegetables in at one time. Cover and sauté until onions are translucent and vegetables begin to soften

Season your veggies, follow the instructions for cooking, and then add your corn and nutritional yeast.  Lastly, create a roux from the instructions and add. Serve immediately..