This creamy corn chowder is so easy to make. Just create your roux with about three tablespoons of butter and an equal amount of flour. Stir until combined, about a minute or so, and then add oat milk, about 2 cups. Stir and then add your seasonings. I used Old Bay, smoked hot paprika from Spain, freeze dried red onions as well as some sea salt and parsley. And your corn kernels and simmer slowly until it thickens. Serve with a dollop of sour cream, if you’d like.
