Dairy-Free Potato Chowder | RICARDO

Ingredients

• 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
• 2 slices country bread, cubed