Creamy Vegan Corn Chowder
Description
This creamy vegan corn chowder recipe is a great low-fat corn chowder. It's vegan, so it uses soy milk, corn, olive oil, and vegetable bouillon cubes.
Ingredients
•
2 tablespoons olive oil
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1 small onion, chopped
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1 cup celery, chopped
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1 cup carrots, chopped
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1 clove garlic, minced
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2 1/2 cups water
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2 cubes vegetable bouillon
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2 cups corn
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2 cups soy milk
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1 tablespoon flour
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1 teaspoon dried parsley
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1 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon pepper
Directions
1
Heat oil in a large skillet over medium heat. Add onion and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
2
Meanwhile, bring water to a boil in a pot over high heat. Add bouillon cubes, reduce heat to medium, and stir until cubes are dissolved. Add corn and onion mixture; cook until vegetables are tender, adding water, if necessary. Reduce heat to low, pour in 1 cup soy milk, stir well, then stir in remaining 1 cup soy milk. Quickly whisk in flour; stir in parsley, garlic powder, salt, and black pepper. Cook until chowder thickens, stirring constantly, 15 to 20 minutes.