Print: Chunky Corn Chowder (Vegan)

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.

Prep

29 min

Cook

75 min

Servings

Difficulty

Hard

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
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 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.

Nutrition per serving

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