Name: Chunky Corn Chowder (Vegan)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Onion, diced - 1; Minced garlic - 1 tablespoon; Vegetable broth - 2 cups; Red potatoes, diced - 6 medium; Chopped baby carrots - 1 cup; Whole kernel corn, drained - 2 (15.25 ounce) cans; Soy milk - 1 ½ cups; Garlic powder - 1 tablespoon; Salt - 2 teaspoons; Ground black pepper - ½ teaspoon; All-purpose flour - ¼ cup; Soy milk - ½ cup; Dried parsley - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chunky Corn Chowder (Vegan)

1. Olive oil - 2 tablespoons

2. Onion, diced - 1

3. Minced garlic - 1 tablespoon

4. Vegetable broth - 2 cups

5. Red potatoes, diced - 6 medium

6. Chopped baby carrots - 1 cup

7. Whole kernel corn, drained - 2 (15.25 ounce) cans

8. Soy milk - 1 ½ cups

9. Garlic powder - 1 tablespoon

10. Salt - 2 teaspoons

11. Ground black pepper - ½ teaspoon

12. All-purpose flour - ¼ cup

13. Soy milk - ½ cup

14. Dried parsley - 2 tablespoons

How to cook deliciously - Chunky Corn Chowder (Vegan)

1. Stage

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. Stage

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. Stage

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.