Creamy Vegan Corn Chowder

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Ingredients

• 2 tablespoons olive oil

• 1 small onion, chopped

• 1 cup celery, chopped

• 1 cup carrots, chopped

• 1 clove garlic, minced

• 2 ½ cups water

• 2 cubes vegetable bouillon

• 2 cups corn

• 2 cups soy milk

• 1 tablespoon all-purpose flour

• 1 teaspoon dried parsley

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon ground black pepper

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.

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.

Nutrition Facts (per serving)

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