Posted by: Jonjon | January 6, 2009

Creamy Vegan Corn Chowder 8.5/10

Creamy Vegan Corn Chowder 8.5/10

• 1 tablespoon olive oil 15ml
• 1/2 small onion, chopped
• 1/2 cup celery, chopped 60g
• 1/2 cup carrots, chopped 65g
• 1/2 clove garlic, minced
• 1-1/4 cups water 295ml
• 1 cube vegetable bouillon
• 1 cup corn 155g
• 1 cup soy milk 235ml
• 1-1/2 teaspoons flour 5g
• 1/2 teaspoon dried parsley 0.2g
• 1/2 teaspoon garlic powder 1g
• 1/2 teaspoon salt 3g
• 1/2 teaspoon pepper 1g

Umm, I made a small bowl and stirred in some soy milk. I didn’t like the combination so in the end I avoided ruining the dish by omitting the soy milk
-I added cauliflower, taro, big bok choy, and other vegetables and they seemed to all fit in except for the big bok choy.

What makes a corn soup taste like a corn soup is the vegetable bouillon and massive amounts of corn that you put inside. I actually used 2 & a half corn, and after just using the corn and vegetable bouillon it actually tasted like corn soup. The onion and carrots added the sweetness, so more of them can be put in, but no more than the corn because then it will just turn into a carrot soup. I think anything with vegetable bouillon is nice.

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