Ingredients
- 2 tbsp of smooth olive oil
- 1 diced onion for flavor
- A generous spoonful of minced garlic
- 2 cups of rich vegetable broth
- 6 medium red potatoes, chopped
- 1 cup of finely chopped baby carrots
- 2 cans of whole kernel corn (15.25 oz each), drained
- 1 ½ cups of creamy soy milk
- 1 tbsp of aromatic garlic powder
- 2 tsp of sea salt
- A hint of ground black pepper
- ¼ cup of versatile all-purpose flour
- ½ cup of soy milk for a creamy finish
- 2 tbsp of fragrant dried parsley
Step 1
Begin by warming olive oil in a skillet set over medium heat until it shimmers invitingly. Add minced garlic and finely chopped onion, allowing them to mingle and transform into a fragrant, caramelized symphony over the course of about 7 minutes. Once the onions reach a delightful golden hue, remove the skillet from the heat and let this aromatic duo rest for a moment.
Step 2
Meanwhile, in a spacious pot, combine vegetable broth with a medley of chunky potatoes, vibrant carrots, and sweet corn kernels. Pour in 1 1/2 cups of soy milk, and season generously with garlic powder, salt, and pepper. Allow this colorful concoction to reach a bubbling crescendo over medium-high heat before gently incorporating the reserved onion mixture. Lower the heat to a gentle simmer and let the vegetables tenderize and soak up the flavors for approximately 20 minutes.
Step 3
In a separate bowl, create a velvety slurry by whisking together flour and the remaining 1/2 cup of soy milk. Gradually introduce this creamy mixture into the simmering pot of goodness, stirring gently to ensure a smooth integration. Let the soup gently thicken and evolve for an additional 10 minutes, infusing each spoonful with a silky, comforting texture.
Step 4
Just before serving, sprinkle a handful of freshly chopped parsley into the pot, allowing its vibrant green hues to dance atop the hearty soup. This final touch adds a burst of freshness and visual appeal, elevating the dish to a new level of culinary delight.
Extra Tips & Suggestions
- 1. Use glass jars to store leftover corn chowder – they are reusable, eco-friendly, and keep the flavors fresh.
- 2. Freeze portions of the chowder in silicone muffin trays for convenient single servings that can easily be reheated.
- 3. Opt for airtight containers to prevent any leaks or spills in the fridge, ensuring your chowder stays deliciously intact.






