Chunky Corn Chowder (Vegan)

Recipe View In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent and slightly golden, about 7 minutes. Remove from heat and set aside.

Recipe View In a large pot or Dutch oven, combine the vegetable broth, diced red potatoes, chopped baby carrots, drained corn, 1 1/2 cups of soy milk, garlic powder, salt, and pepper. Bring the mixture to a boil over medium-high heat. (Approx. 5 minutes)

Recipe View Once boiling, reduce the heat to medium-low, stir in the sautéed onion and garlic mixture. Simmer uncovered, until the potatoes and carrots are tender. This should take about 20 minutes.

Recipe View In a separate small bowl, whisk together the all-purpose flour and the remaining 1/2 cup of soy milk until smooth. This creates a slurry to thicken the chowder.

Recipe View Slowly pour the flour slurry into the simmering soup, stirring constantly to prevent lumps from forming. Continue to simmer for about 10 minutes, or until the chowder has reached your desired thickness.

Recipe View Stir in the dried parsley (or fresh parsley) just before serving. Taste and adjust seasonings as needed. Serve hot and enjoy!