Step 1

Firstly, sauté the onions, carrots, and garlic in a tablespoon of olive oil or vegan butter in a large soup pot over medium heat, for 7 - 10 minutes.

Step 2

Meanwhile, in a skillet over medium heat, melt the ¼ cup of vegan butter completely, and then add the ¼ cup of flour. Cook the flour until it begins to turn a toasty golden brown, about 2 minutes.

Step 3

Once the flour has browned, add the coconut milk and nutritional yeast to the skillet, and then stir well and let bubble until it has thickened into a creamy sauce, about 3 minutes or so.

Step 4

Now, add 2 cups of unsweetened soy milk to the sautéed veggies in the soup pot, and bring that to a boil. Once boiling, reduce the heat to medium-low, and then add the creamy coconut sauce that you just made in the skillet, as well as the diced yellow potato. Stir the chowder until the two are well combined, cover the soup pot with a lid, and let the veggies simmer gently in the chowder until the carrots and diced potato are tender, about 10 - 15 minutes. Stir frequently.

Step 5

Lastly, add the hearts of palm circles to the chowder, along with the apple cider vinegar, salt, dried thyme and black pepper. Stir well to combine, and then allow the hearts of palm to heat through, about 5 more minutes of gentle boiling.Note: If you'd like a thinner chowder, add an additional cup of soy milk, but remember to re-season accordingly.

Step 6

Serve the chowder in a bowl with some classic saltine crackers sprinkled over top!