Really easy vegan spicy corn chowder

This recipe is for a creamy spicy corn chowder that I came up with the other day basically because, there was not much available to eat in the house.  I didn't feel like going to the store so, I just made do with what I had. Lucky for me I have a lot of spices and other condiments.  I have discovered that with a lot of interesting seasonings you can make pretty much anything taste good.  The first attempt did not include the salsa or measuring anything.  Tonight I decided to elaborate on it as well as measure everything so, that I would be able to duplicate it. The recipe is as follows...
-For the soup...                              

-2 cups fresh or frozen sweet corn                         
-5 TBSP flour                                                             
-3 TBSP olive oil                            
-1 cup vegetable broth
-2 cups almond milk
-1 TBSP red chili oil
-1 tsp hot sauce

For the Salsa...

-2 tomatoes diced
-1/2 cup and 1 TBSP cooked and drained black beans
-1/2 a bunch of cilantro chopped
-2 cloves garlic minced
-the juice of 1/2 a medium lime
-1/2 a yellow onion minced
-salt and pepper to taste
-1 jalapeno diced very fine

Directions...

-For the salsa combine all ingredients and adjust seasonings.
  *a note about salsa if you are in a hurry and don't care how it looks you can rough chop everything and  pulse it a few times in the food processor. ( Minus the black beans of course.)

-For the soup cook and drain 2 cups of fresh or frozen super sweet white corn and return to pan.
-Saute in olive oil briefly then add flour and stir until everything is coated.
-Add vegetable broth and water slowly  while stirring constantly.
  *a note about veggie broth I use vegetable bullion cubes with salt but no herbs because they keep in the refrigerator for a very long time.
-add chili oil and hot sauce, stir and simmer until it is thick.

Our crackers are home made following a recipe from cook book 101 which you can get at this link http://www.101cookbooks.com/archives/olive-oil-crackers-recipe.html  we added a little seasoning which was coriander plus more salt and ground black pepper.

For our presentation place about 2 TBSP of salsa in the center of the bowl of soup and garnish with a dash of chili oil, hot sauce,  a few lightly shredded cilantro leaves and crackers.