Description
I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 clove garlic, minced
- 2 ½ 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
Instructions
- 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. 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6