Harvest Corn Chowder (Vegan): *soup base modified from My Wise Mom mywisemom.com/dairy-free-c

Harvest Corn Chowder (Vegan):
*soup base modified from My Wise Mom http://mywisemom.com/dairy-free-cream-of-chicken-soup
*chowder recipe modified from Fix-It and Forget-It Best-Loved Fall Recipes

Ingredients Dairy-Free Creamy Soup Base:
1-¼ cups organic vegetable broth
1-½ cups coconut milk
¾ cup flour (gluten-free, if needed)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon rubbed sage
¼ teaspoon basil

Instructions
Combine the vegetable broth with just ½ cup of the coconut milk in a large saucepan. Bring to a low boil.

Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.

Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.

Continue whisking 5-10 minutes until the mixture is smooth and thick. Add the following ingredients:

3 cups coconut milk
2 (14-½ ounce) cans cream-style corn
4 cups whole kernel corn
4 cups peeled, diced potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can mild diced chilies, drained
More of the same seasonings as were added to the soup base, if desired. I found that the volume of soup called for more.

Stir to combine ingredients, cover, and simmer for 45 minutes or until vegetables are tender. Makes 10-12 bowls-full.