Creamy Vegan Corn Chowder

Creamy Vegan Corn Chowder

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.

Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
153 Calories

Recipe Instructions

Step 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.
Step 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.

Ingredients

  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 small onion, chopped
  • 2 cubes vegetable bouillon
  • 2 cups corn
  • 1 teaspoon pepper
  • 2 cups soy milk
  • 1 tablespoon flour
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2.5 cups water

Categories

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