Chunky Corn Chowder (Vegan)

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 301 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.