I have a fridge full of fresh veggies from my parents garden and I can only eat so much in a single day. Today I used three ears of corn, yellow pepper, onion, carrot and celery to make a corn chowder. I thought about pureeing it but it was so pretty I decided not to. The flavors remained bright and unmuddled.

3 ears of corn, kernels cut off the cob
1 large carrot, quartered and sliced
1 medium onion, diced
1 yellow bell pepper, diced small
1 stalk celery including leaves, sliced
1 Tbs oil (I used grapeseed but any light cooking oil would work)
4 cups unsweetened almond milk
3 Tbs brown rice flour
1 tsp salt
Fresh ground black pepper to taste

In a medium saucepot, add oil and vegetables. Cook until onions are translucent. Add almond milk and salt. Bring to a low simmer, stirring often. Add brown rice flour and pepper. Continue to simmer until corn is cooked and chowder has thickened.