Dairy-Free Potato Chowder

Ingredients

• Chowder

  • 1 leek, thinly sliced
  • 2 celery stalks, diced
  • 2 gousses d’ail, hachées finement
  • 3 tbsp (45 ml) vegetable oil
  • 3 tbsp unbleached all-purpose flour
  • ¼ cup (60 ml) white wine
  • 4 cups (1 litre) vegetable broth
  • 3 cups (480 g) russet potatoes, unpeeled and cut into large dice
  • 1 ½ cups (375 ml) non-dairy beverage
  • 1 ½ cups (225 g) frozen corn kernels, thawed
  • ¼ cup (10 g) chives, finely chopped
  • 2 tbsp tarragon leaves, finely chopped

• Croutons

  • 2 slices country bread, cubed
  • 3 tbsp (45 ml) vegetable oil