Chunky Corn Chowder (Vegan) recipe
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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 ½ cups soy milk 1 tablespoon garlic powder 2 teaspoons salt ½ teaspoon ground black pepper ¼ cup all-purpose flour ½ cup soy milk 2 tablespoons dried parsley
Nutrition Info
- 301 caloriescarbohydrate: 57.7 gcholesterol: : -fat: 5.9 gfiber: 6.4 gprotein: 9.1 gsaturatedFat: 0.9 gservingSize: -sodium: 1068.9 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Chunky Corn Chowder (Vegan)
Directions
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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.
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.
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.