Vegetable Chowder

I saw a recipe for "No chicken pot pie" tonight on twitter, and realized that I had everything to make it, except tofu chicken.  Hence, the recipe evolved into vegetable chowder.  This recipe is plant-based friendly (minus the blasted bouillon cube- I would prefer a vegetable bouillon cube... but can't find them anywhere!).   I just had a taste... can't wait for lunch tomorrow.

Olive oil
1/2 medium onion, diced
1 carrot, diced
1 stalk celery, diced
1/4 red bell pepper, diced
1 small Yukon Gold potato, diced
Salt and Pepper to taste
~1/2 tsp thyme
~1/2 tsp basil
Clove of garlic, minced
~ 2 Tbsp all purpose flour
~1/4 cup frozen green peas
~1/4 cup frozen corn
1 chicken bouillon cube
~ 3 cups Almond milk, plain unsweetened
~ 2 Tbsp tofu sour cream

Heat the olive oil over medium heat in a sauce pan, enough to coat the bottom of the pan.  Add the onion, carrot, celery, and bell pepper.  Saute until the onions are translucent.  Add the garlic, saute for a couple of minutes, not allowing the garlic to burn.  Add the potato, spices, and flour.  Cook for a couple more minutes to allow the flour to brown.  Add the milk, bouillon cube, sour cream, peas, and corn.  Stir, cook for another 5 minutes.  Turn heat to low, simmer for about 20 minutes.