Step 1

Cut the onions, carrots, garlic, potatoes, and rosemary. Gather the other ingredients except for the frozen vegan chicken and peas.

Step 2

Heat a large pot over medium-high heat. Melt the vegan butter into it, then add the onions and carrots. Sauté the onions and carrots for 3-4 minutes or until the onions become translucent. Add the garlic to the pot and stir as it cooks for 1 minute.

Step 3

Lower the heat to medium then stir in the flour for 1 minute to coat the vegetables. Mix the cornstarch into the plant-based milk until smooth. Add this to the pot along with the broth, seasoning, rosemary, and potatoes.

Step 4

Stir occasionally as it cooks (uncovered) for 15-20 minutes or until the potatoes are fork-tender. The soup will become thick and creamy during this time.

Step 5

Break the frozen vegan chicken into bite-sized pieces and add them to the chowder along with the peas. Cook for 4-5 more minutes until they are heated through. Adding these at the last minute helps to keep them from getting too soft.

Step 6

Enjoy the soup with a baguette, biscuits, crackers, bread, or anything that will help you scoop up every last delicious drop!