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Vegan corn chowder
Vegan Corn Chowder
Preparation
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Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden.
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Stir in carrots and garlic; cook until garlic is slightly golden. Meanwhile, bring water to a boil over high heat.
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Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet.
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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.
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Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk.
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Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
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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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