Vegan Corn Chowder

I modified this recipe from All Recipes. I used almond milk instead of soy milk. I love love love corn chowder and this was delicious. Bizarrely, there were no potatoes in the original recipe. I would also consider making this with sweet potatoes. This could feed a family of four and still have leftovers. Add a loaf of bread and a salad and you've got two meals.

I also stirred in 1/3 cup of TVP crumbles. Could have put in a 1/2 cup or more. So I ended up with corn chowder with chik'n.


2 tablespoons of olive oil or some cooking spray
1 small onion, chopped (I forgot this)
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 medium potatoes, cubed
2 cups water
3 cups corn (or a whole bag of frozen corn)
2 cups soy milk or almond milk (maybe other plant milk?)
1 tablespoon cornstarch (mix with water for a slurry)
1 teaspoon dried parsley (I only had fresh)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Directions

Spray pot with cooking spray. Stir in onions and celery; cook until just slightly golden. Stir in carrots, raw potato and garlic; cook until garlic is slightly golden.
Add two cups of stock, bring to a boil and let boil until potatoes are fork tender...10 minutes or so. If you forgot the onion in the first step, then cut a tablespoon sized chunk of dried onion powder off a blobulous old hunk you have in a baggie and drop it in the pot. Add water, if necessary. Reduce heat to low, and pour in 1 cup milk. Stir soup well, then stir in remaining 1 cup milk. Quickly stir in slurry. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring often, until chowder thickens, about 5 to 10 minutes.