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Ingredients1 h 5 m servings 271
Original recipe yields 6 servings
- Heat a skillet over medium-high heat. Add celery and garlic; saute until slightly softened, about 4 minutes. Add water and bouillon cubes; stir until bouillon dissolves. Add soy milk, potatoes, and onion. Simmer for 15 to 20 minutes. Add all corn, parsley, paprika, and pepper. Simmer until potatoes are soft and flavors have blended, 30 to 40 minutes more.
- Cook's Note:
- If the chowder is too watery for your liking, add 2 tablespoons of cornstarch mixed with 3 tablespoons of soy milk to the pot and simmer until the mixture thickens. Remember, though, if you plan to have leftovers, the mixture will thicken when it cools.
Per Serving: 271 calories; 2.8 60.1 8.8 0 748 Full nutrition
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