Creamy Vegan Corn Chowder

Recipe View Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery, cooking until softened and slightly golden (about 5-7 minutes).

Recipe View Stir in the chopped carrots and minced garlic. Cook for another 2-3 minutes, until the garlic is fragrant and the carrots begin to soften.

Recipe View Pour in the water and add the vegetable bouillon cubes. Bring to a boil, then reduce heat to medium and stir until the bouillon cubes are completely dissolved.

Recipe View Add the corn and the sautéed onion mixture to the pot. Cook until the vegetables are tender, about 8-10 minutes. If the mixture seems too thick, add a little more water.

Recipe View Reduce the heat to low. Gently stir in 1 cup of soy milk, ensuring it's well combined. Then, add the remaining 1 cup of soy milk.

Recipe View In a small bowl, whisk the flour with a tablespoon or two of the chowder's liquid to create a smooth slurry. This prevents lumps. Gradually whisk the slurry into the chowder.

Recipe View Stir in the dried parsley, garlic powder, salt, and black pepper. Simmer gently, stirring constantly, until the chowder thickens to your desired consistency, about 15-20 minutes.