Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
6
Ingredients
Directions
Heat oil in a large skillet over medium heat. Add onion and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
Meanwhile, bring water to a boil in a pot over high heat. Add bouillon cubes, reduce heat to medium, and stir until cubes are dissolved. Add corn and onion mixture; cook until vegetables are tender, adding water, if necessary. Reduce heat to low, pour in 1 cup soy milk, stir well, then stir in remaining 1 cup soy milk. Quickly whisk in flour; stir in parsley, garlic powder, salt, and black pepper. Cook until chowder thickens, stirring constantly, 15 to 20 minutes.
Nutrition Facts (per serving)
| 153 | Calories |
| 7g | Fat |
| 21g | Carbs |
| 5g | Protein |
