I was experimenting with different menu ideas when I became a vegan and came across this great low-fat comfort food: creamy vegan corn chowder recipe. It's great as a meal starter or as the main course.
Ingredients
- 2 tablespoons olive oil
- 1 small onion , chopped
- 1 cup celery , chopped
- 1 cup carrots , chopped
- 1 clove garlic , minced
- 2.5 cups water
- 2 cubess 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
Instructions
-
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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