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Ingredients

• 4 cups  low-sodium vegetable broth
• 1   rib celery with leaves, chopped
• 2   cloves garlic, minced (2 teaspoons)
• 1   bay leaf
• 1   whole thyme sprig, plus 2 tablespoons chopped fresh thyme, divided
• 1/4 cup  olive oil
• 1   medium onion, peeled and diced (1 cup)
• 1/4 cup  flour
• 1 pound  small white potatoes, diced (4 cups)
• 4 cups  frozen corn kernels
• 2 cups  chopped vegan turkey roast, or 3 frozen vegan chicken cutlets, thawed and chopped, or 1 5.5-ounce pkg. vegan turkey slices, coarsely chopped
• 4   plum tomatoes, peeled, seeded, and diced (2 cups)
• 1   medium avocado, diced (1 cup)
• 1/4 cup  coarsely chopped cilantro
• 2 tablespoons  lime juice, plus lime wedges for garnish, optional

Description

This Savory Chowder Is Inspired By Pastel De Choclo, A Chilean Corn And Meat Pie. Feel Free To Add Leftover Vegetables To The Soup, Or You Can Even Turn It Into A Pot Pie By Topping The Finished Soup With Leftover Thanksgiving Stuffing, Then Broiling 2 To

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