Vegan corn chowder
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Ingredients
2
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Preparation
Preparation15 min
Cook time25 min
- 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.
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