Chunky Corn Chowder (Vegan)
Description
This vegan version of the classic soup may be dairy-free, but it sure isn't flavor-free. Soy milk gives the comforting meal a bit of richness, while the potatoes and carrots make it hearty and filling.
Ingredients
•
2 tablespoons olive oil
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1 onion, diced
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1 tablespoon minced garlic
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2 cups vegetable broth
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6 medium red potatoes, diced
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1 cup chopped baby carrots
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2 (15 1/4 ounce) cans whole kernel corn, drained
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1 1/2 cups soy milk
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1 tablespoon garlic powder
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2 teaspoons salt
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1/2 teaspoon ground black pepper
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1/4 cup all-purpose flour
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1/2 cup soy milk
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2 tablespoons dried parsley
Directions
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.