1-Prepare the Broth and Aromatics: First, dissolve the vegetable bouillon in 8 cups of hot water to prepare the vegetable broth. Set this aside as it will be the liquid base for your soup. Next, grab a large pot. You want to sauté diced onion, minced garlic, diced celery, thyme, chili flakes, salt, pepper, butter, and olive oil over medium heat. Cook these until the vegetables soften, which should take about 8 minutes. This step is crucial for building a flavorful base.

2-Cook the Potatoes and Corn: Lower the heat to medium-low. Add the apple cider vinegar, diced potatoes, and rinsed corn to the pot. Stir everything together. Let this cook for 10 minutes until the potatoes are partially cooked. The vinegar adds a nice brightness that balances the creaminess later on.

3-Simmer and Thicken: Pour in the prepared vegetable broth and whole milk. As you pour, make sure to scrape the pot with your spoon to release any browned bits from the bottom. This adds tons of flavor. Simmer gently on medium-low heat without boiling for approximately 20 minutes until the potatoes are fully cooked.

To thicken the chowder, remove 2 cups of the broth from the pot. Whisk the flour into this removed broth until smooth. Then, pour the mixture back into the pot and stir to thicken the chowder. Continue simmering until the desired thickness is achieved. Finally, stir in the minced fresh parsley or use it as a garnish before serving.