Clam-less Chowder

 Source: Vegan Soups and Hearty Stews for All Seasons

2 TB olive oil

1 cup chopped onion

2 celery stalks, finely chopped

2 TB flour

4 cups vegetable broth

3 medium potatoes, diced

10 oz. bag frozen corn

1 tsp each salt & pepper

1/2 tsp cumin

1/2 tsp paprika

7 oz. package baked tofu, finely sliced into ribbons

2 cups non-dairy milk (such as oat milk)

1. Heat oil in soup pot and saute onion & celery. Sprinkle in the flour and stir until dissolved.

2. Stir in broth and potatoes. Bring to boil, reduce heat, cover & simmer 20 minutes or until potatoes are tender.  Mash some of potatoes to thicken the base.  Stir in corn, seasonings, tofu, & milk. Simmer until heated through.