Chunky Corn Chowder (Vegan)

• 2 tablespoons olive oil
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 cups vegetable broth
• 6 medium red potatoes, diced
• 1 cup chopped baby carrots
• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 1/2 cups soy milk
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1/2 cup soy milk
• 2 tablespoons dried parsley

1. 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.
2. 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.
3. 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.

olive oil, onion, garlic, vegetable broth, red potatoes, baby carrots, whole kernel corn, soy milk, garlic, salt, ground black pepper, allpurpose, soy milk, parsley

Taken from www.allrecipes.com/recipe/217829/chunky-corn-chowder-vegan/ (may not work)