Chunky Corn Chowder (Vegan) Recipe

Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly about 7 minutes. Remove from heat and set aside.

Combine the vegetable broth potatoes carrots corn 1 1/2 cups soy milk garlic powder salt and pepper in a large pot. Bring to a boil over medium-high heat then stir in the onion mixture. Reduce heat to medium-low and simmer uncovered until the potatoes and carrots are tender about 20 minutes.

Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup and continue to simmer until the soup has thickened about 10 minutes. Stir in the parsley before serving.