Chunky Corn Chowder (Vegan)
Ingredients
- 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 ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
658
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).