Vegan corn chowder

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
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


  • 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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