Name: Creamy Vegan Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1 small; Celery, chopped - 1 cup; Carrots, chopped - 1 cup; Garlic, minced - 1 clove; Water - 2 ½ cups; Vegetable bouillon - 2 cubes; Corn - 2 cups; Soy milk - 2 cups; Flour - 1 tablespoon; Dried parsley - 1 teaspoon; Garlic powder - 1 teaspoon; Salt - 1 teaspoon; Pepper - 1 teaspoon

Ingredients for - Creamy Vegan Corn Chowder

1. Olive oil 2 tablespoons

2. Onion, chopped 1 small

3. Celery, chopped 1 cup

4. Carrots, chopped 1 cup

5. Garlic, minced 1 clove

6. Water 2 ½ cups

7. Vegetable bouillon 2 cubes

8. Corn 2 cups

9. Soy milk 2 cups

10. Flour 1 tablespoon

11. Dried parsley 1 teaspoon

12. Garlic powder 1 teaspoon

13. Salt 1 teaspoon

14. Pepper 1 teaspoon

How to cook deliciously - Creamy Vegan Corn Chowder

1 . Stage

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.

2 . Stage

Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.