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Vegan Chunky Corn Chowder

Posted on Dec 7, 2016 by in Dairy Free | 0 comments

Vegan Chunky Corn Chowder

8 servings 

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

In a skillet, heat the olive oil over medium heat.
Stir in the garlic and onion, cooking and stirring for about 7 minutes or until the onion is soft and has begun to brown slightly.
Remove from heat and set aside.
In a large cooking pot, mix the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper.
Over medium-high heat, bring to a boil.
Add in the onion mixture.
With heat reduced to medium-low, simmer, uncovered, about 20 minutes or until the potatoes and carrots are tender.
In a bowl, whisk flour and remaining 1/2 cup soy milk together.
Stir this mixture into the soup.
Continue to simmer about 10 minutes or until the soup has thickened.
Stir in the parsley before serving.

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