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Creamy Vegan Corn Chowder<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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2 tablespoons olive oil<br><br>
1 small onion, chopped<br><br>
1 cup celery, chopped<br><br>
1 cup carrots, chopped<br><br>
1 clove garlic, minced<br><br>
2 1/2 cups water<br><br>
2 cubes vegetable bouillon<br><br>
2 cups corn<br><br>
2 cups soy milk<br><br>
1 tablespoon flour<br><br>
1 teaspoon dried parsley<br><br>
1 teaspoon garlic<br><br>
1 teaspoon salt<br><br>
1 teaspoon pepper<br><br><br><br><br><br>
Instructions:<br><br>
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Put the oil on medium heat in a large skillet. Gradually stir in the celery and onions, allowing them to cook until slightly golden. Stir in the carrots and garlic, allowing the garlic to cook until also slightly golden.<br><br><br><br>
In the meantime, boil the water using high heat. Stir in bouillon, then reduce the heat to a medium level. After the bouillon cubes dissolve, add the corn and vegetables that you cooked in the skillet. Allow this to cook until the vegetables are tender, adding water only as necessary.<br><br><br><br>
Reduce the heat to a low level and pour in only 1 cup of soy milk. Stir the soup until mixed well, then stir in the remaining cup of soy milk. Quickly whisk in the flour. Next, stir in parsley, garlic powder, salt, and pepper. Continue to stir constantly, and allow to cook until the chowder thickens (for about 15 to 20 min).<br><br><br><br>
(adapted from allrecipes.com)<br><br><br><br><br><br>
Additional comments:<br><br>
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This takes about 20 minutes to prep and 40 minutes to cook. Serves 6.<br><br><br><br>
Enjoy!
 
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