Vegan Corn & Vegetable Chowder - cooking recipe

Ingredients

1 tablespoon vegetable oil (sunflower oil best)
1 red bell pepper, seeded and diced
3 garlic cloves, crushed
1 large potatoes, diced or 7 small potatoes
1/2 a zucchini, diced
2 tablespoons all-purpose flour
2 1/2 cups oat cream
1 1/4 vegan vegetable stock
1 ounce broccoli floret
3 cups canned corn, drained
3/4 cup smoked soy cheese or 3/4 cup vegan cheddar cheese
salt
pepper
fresh cilantro (to garnish)

Preparation

Heat the oil in a large saucepan. Add bell pepper, garlic and potato. Saute over medium-low heat stirring often, for 2-3 minutes.
Stir in flour and cook, stirring for 30 seconds. Gradually stir in vegetable stock and cream.
Add corn and broccoli. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender.
Stir in cheese until it melts.
Season and garnish as desired.