Chunky Corn Chowder (Vegan)

A comforting and satisfying chowder with chunky veggies - perfect for a cold winter's day or any time you crave comfort soup! My son has severe food allergies and cannot have any dairy or egg - so I created this to satisfy his craving for soup! I make it a point to create recipes for him that the rest of the family is also thrilled to eat and this definitely meets that criteria. It tastes a little more broth-like than traditional chowders, but was very comforting nonetheless.

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

Ingredients

• 2 teaspoons salt
• ¼ cup all-purpose flour
• ½ teaspoon ground black pepper
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 1 onion, diced
• 1 tablespoon garlic powder
• 1 tablespoon minced garlic
• 2 cups vegetable broth
• 1 ½ cups soy milk
• 1 cup chopped baby carrots
• ½ cup soy milk
• 2 (15.25 ounce) cans whole kernel corn, drained
• 6 medium red potatoes, diced

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.