Chunky Corn Chowder (Vegan) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. 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 1/2 cups soy milk |
1 tablespoon garlic powder |
2 teaspoons salt |
1/2 teaspoon ground black pepper |
1/4 cup all-purpose flour |
1/2 cup soy milk |
2 tablespoons dried parsley |
Directions:
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.
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.
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.
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