canned chickpeas, drained and rinsed
potato, cut into small cubes
red onion, finely diced
frozen fire-roasted corn
old bay seasoning
apple cider vinegar
In a large dutch oven over medium heat, add to cook celery in olive oil until browned.
Add canned chickpeas and potato for 5m, stirring occasionally.
Add to cook red onion until softened (10m).
Fold in 1.5 cup of fire-roasted corn, sea salt, old bay seasoning, and apple cider vinegar until fragrant (2m).
Add to bring vegetable stock to a boil. Turn down heat to simmer for 20m.
Add to bring oat milk to a boil.
You may choose to use an immersion blender to blend half or all of the chowder. Otherwise, keep cooking until thickened, stirring frequently.
scallions, thinly sliced
In two deep bowls, add a portion of chowder in each. Garnish with scallions and remaining corn. Taste and adjust seasoning with salt and old bay seasoning.
Serve with crusty bread.