Chunky Corn Chowder (vegan)

Ingredients

• Servings: 8
• 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
• 1/2 cup soy milk
• 2 tablespoons dried parsley

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.