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. 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. 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 per serving