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Corn Chowder



Heat oil in a large skillet over medium heat. Stir in onions and celery. Cook until just slightly golden. Stir in carrots and garlic. Cook until garlic is slightly browned.

Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add a little water, if necessary.

Reduce heat to low, and pour in milk. Stir soup well, then add soy creamer. Quickly whisk in flour. Stir in spices and cook, stirring frequently, until chowder thickens (about 10-15min).