• 6servings
  • 40minutes
  • 109calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 small onion, chopped

  3. 1 cup celery, chopped

  4. 1 cup carrots, chopped

  5. 1 clove garlic, minced

  6. 2 1/2 cups water

  7. 2 cubes vegetable bouillon

  8. 2 cups corn

  9. 2 cups soy milk

  10. 1 tablespoon flour

  11. 1 teaspoon dried parsley

  12. 1 teaspoon garlic powder

  13. 1 teaspoon salt

  14. 1 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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