This chowder is a dichotomy. On one hand, the caramelized onions take time to reach that perfect stage of brown awesomeness. On the other hand, I used frozen potatoes o'brien to cut down on my prep and hassle. You obviously can painstakingly dice 2 pounds of potatoes if you want. You do you, boo-boo. I chose to use that time to make biscuits, because, well, biscuits.
1/4 cup vegetable or other hearty oil
1/2 cup all-purpose flour
2 quarts vegetable or no-chicken stock (I used a parve consomme found in the kosher section)
1 tsp granulated garlic or 2 crushed cloves
1 tsp favorite season salt (I use creole seasoning)
1 2 lb bag of frozen potatoes o'brien or 2 lbs potatoes, cubed into half-inch squares
12 oz frozen or fresh corn
In a large stockpot, heat oil and add onions. Cook for about an hour on low heat until light brown and beautiful.
Sprinkle the flour over the onions and cook for 5 minutes to cook off the raw flour flavor. Add in the garlic and seasonings at this point.
Whisk in the stock and increase heat to medium-high. Bring to a boil.
Once lightly bubbling, add in potatoes and corn. Bring back up to a simmer and cook for until potatoes are tender and heated through.
Salt and pepper to taste.
Serve hot, and this is actually better the next day, of course.