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Chunky Corn Chowder (Vegan)
Chunky Corn Chowder (Vegan)
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Creamy vegan potato and carrot soup, elevated with soy milk for richness and flavor.
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
  • 1.5 cups soy milk
  • 1 tablespoon garlic powder
  • 0.5 teaspoon ground black pepper
  • 0.25 cup all-purpose flour
  • 0.5 cup soy milk
  • 2 tablespoons dried parsley
Instructions:
  • In a skillet over medium heat, sauté the garlic and onion in olive oil until the onion softens and starts to golden, about 7 minutes. Set aside.
  • In a large pot, mix vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder, salt, and pepper. Bring to a boil over medium-high heat. Add the onion mixture and simmer uncovered on medium-low heat for about 20 minutes until the potatoes and carrots are tender.
  • In a bowl, combine the flour and remaining 1/2 cup soy milk, whisk until smooth. Stir the mixture into the soup and simmer until thickened, around 10 minutes. Finish with parsley before serving.

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