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Ingredients
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2 tablespoons olive oil
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1 small onion, chopped
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1 cup celery, chopped
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1 cup carrots, chopped
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1 clove garlic, minced
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2 ½ cups water
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2 cubes vegetable bouillon
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2 cups corn
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2 cups soy milk
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1 tablespoon flour
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1 teaspoon dried parsley
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1 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon pepper
Directions
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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.
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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.
Nutrition Facts (per serving)
153 | Calories |
7g | Fat |
21g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 153 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 476mg | 21% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 5g | 10% |
Vitamin C 7mg | 7% |
Calcium 47mg | 4% |
Iron 1mg | 7% |
Potassium 394mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.