Vegan corn chowder

Ingredients

• 2 tablespoons olive oil 1 small onion,
• chopped 1 cup celery,
• chopped 1 cup carrots,
• chopped 1 clove garlic,
• minced 2 1/2 cups water
• 2 cubes vegetable bouillon
• 2 cups corn
• 2 cups soy milk
• 1 tablespoon flour
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

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Preparation

• Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden.
• Stir in carrots and garlic; cook until garlic is slightly golden. Meanwhile, bring water to a boil over high heat.
• Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet.
• Cook until vegetables are tender. Add water, if necessary. Also if soup may seem a bit liquidy, add a little flour or some instant mashed potato mix.
• Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk.
• Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
• Take about half of the soup and puree in food processor to thicken and make creamy. Add back to pot of soup and stir all together.