This chowder has the wonderful creaminess of the New England clam chowder I remember eating in my childhood, but without the seafood!

Ingredients:

• 1 teaspoon dried Italian herbs
• 2 tablespoons whole-wheat pastry flour
• 2 tablespoons nutritional yeast
• 1 cup non-dairy milk
• 1 cup water or vegetable broth
• 1/4 teaspoon ground nutmeg
• 1/2 cup peeled and diced carrot
• 1 cup peeled and diced sweet potato
• 1 cup frozen yellow corn
• 1 cup chopped fresh spinach
• 1 tablespoon ketchup

1. Whisk together the herbs, flour, yeast, milk, water, and nutmeg in a saucepan. Add the carrots, sweet potato and corn; partially cover and bring to a boil.
2. Once boiling, stir in the spinach; partially cover once more and cook over medium heat for 7 minutes, until the spinach is wilted and the other veggies are tender.
3. Remove from heat and stir in the ketchup.

We love eating this with biscuits or a slice of cornbread!