Chunky Corn Chowder (Vegan)

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 cans whole kernel corn , 15.25 ounce
• 1.5 cups soy milk
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 cups all-purpose flour
• 0.5 cups soy milk
• 2 tablespoons dried parsley

Instructions

1. 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. 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. 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.