• Heat a stainless steel pan on medium heat for 30 seconds before adding the oil
  
• Add the oil and cumin seeds
  
• After 30 seconds, add the celery and onions
  
• Cook for about 7 minutes or until the onions are translucent. Don't brown
  
• Add the garlic and ginger.  Cook for 30 seconds
  
• Add the jackfruit and cook for about 5 minutes on low heat
  
• Add the frozen corn without thawing first
  
• Cook for about 3 more minutes
• Add Thai Chili, Oregano and Parsley
  
• Mix well and cook for about 5 minutes on low heat
  

To make the Roux

• Melt the vegan butter on low heat
  
• Add 1 Tbsp of All Purpose Flour and mix well in the butter
  
• Add 1 more Tbsp and mix well again
  
• Add the remaining flour and mix
  
• Make sure its "blond" color roux
  
• Add the Jackfruit mixture to the roux
  
• Mix well and make sure its not sticking at the bottom
  
• Add the water and mix
  
• Add the cracked pepper, coconut milk and nutritional yeast
  
• Add the almond milk slowly into the pan while mixing
  
• Adjust for taste (I added more peppers, oregano and parsley)
  
• Let the chowder heat for about 6 more minutes on medium heat
  
• Mix in Lime juice
  
• Remove from heat and serve in bread bowl or regular bowl
  
• Garnish with cilantro