Chunky Corn Chowder Vegan Recipes

CHUNKY CORN CHOWDER (VEGAN)

Chunky Corn Chowder (Vegan) image

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.

Provided by T Ray

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

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 ½ cups soy milk
1 tablespoon garlic powder
2 teaspoons salt
½ teaspoon ground black pepper
¼ cup all-purpose flour
½ cup soy milk
2 tablespoons dried parsley

Steps:

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.
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.
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 Facts : Calories 301 calories, Carbohydrate 57.7 g, Fat 5.9 g, Fiber 6.4 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 1068.9 mg, Sugar 9.7 g

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