Chunky Corn Chowder (Vegan)

Name: Chunky Corn Chowder (Vegan)
Total time: 70
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 tablespoon minced garlic; 2 cups vegetable broth; 6 medium red potatoes, diced; 1 cup chopped baby carrots; 2 (15.25 ounce) cans whole kernel corn, drained; 1 ½ cups soy milk; 1 tablespoon garlic powder; 2 teaspoons salt; ½ teaspoon ground black pepper; ¼ cup all-purpose flour; ½ cup soy milk; 2 tablespoons dried parsley

Recipe by T Ray from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

8 servings

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2 tablespoons olive oil
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1 onion, diced
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1 tablespoon minced garlic
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2 cups vegetable broth
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6 medium red potatoes, diced
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1 cup chopped baby carrots
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2 (15.25 ounce) cans whole kernel corn, drained

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1 ½ cups soy milk
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1 tablespoon garlic powder
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2 teaspoons salt
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½ teaspoon ground black pepper
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¼ cup all-purpose flour
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½ cup soy milk
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2 tablespoons dried parsley

Instructions

Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.