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

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

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.