Chunky Corn Chowder (Vegan)

Chunky Corn Chowder (Vegan)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 2 cups vegetable broth
  • 6 medium red potatoes, diced
  • 1 cup chopped baby carrots
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 1 1/2 cups soy milk
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup soy milk
  • 2 tablespoons dried parsley


  1. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
  2. Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
  3. Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.

04/06/2017
Chunky Corn Chowder (Vegan), recipe PT15M PT1H 5 455 calories

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