Vegan Corn Chowder The Best Recipes

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Vegan Corn Chowder

"A healthier vegan version of a traditionally dairy-loaded and fattening chowder. This is even better the second day."

Ingredients :

• 3 stalks celery, chopped
• 1 clove garlic, finely chopped
• 2 cups water
• 2 cubes vegetable bouillon
• 2 cups soy milk
• 2 cups diced potatoes
• 1 medium onion, chopped
• 2 (19 ounce) cans cream-style corn
• 1 (12 ounce) can whole kernel corn, drained
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• ground black pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H5M

• Heat a skillet over medium-high heat. Add celery and garlic; saute until slightly softened, about 4 minutes. Add water and bouillon cubes; stir until bouillon dissolves. Add soy milk, potatoes, and onion. Simmer for 15 to 20 minutes. Add all corn, parsley, paprika, and pepper. Simmer until potatoes are soft and flavors have blended, 30 to 40 minutes more.

Notes :

• If the chowder is too watery for your liking, add 2 tablespoons of cornstarch mixed with 3 tablespoons of soy milk to the pot and simmer until the mixture thickens. Remember, though, if you plan to have leftovers, the mixture will thicken when it cools.

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