Vegetarian Corn Chowder - Forks Over Knives

Ingredients

• 1 small onion, cut into ¼-inch dice (about 1 cup)
• 6 small garlic cloves, minced (about 1 tablespoon)
• 6 to 7 cups <a target="_blank" href="https://www.forksoverknives.com/recipes/vegetable-stock/">Vegetable Stock</a> or no oil, low-sodium, store-bought vegetable stock
• 6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
• 1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
• 1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
• 1 teaspoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh thyme
• ⅓ cup almond flour
• Sea salt and freshly ground black pepper