Vegan Corn Chowder

Preheat a large skillet over medium heat, allowing the oil to warm up. Introduce sliced onions and chopped celery into the skillet, stirring occasionally as they begin to soften. Allow them to turn a light golden hue before adding sliced carrots and minced garlic, stirring gently until the garlic is similarly colored.

In a separate pot, bring water to a rolling boil over high heat. Add bouillon cubes and reduce the heat to medium, allowing them to dissolve completely. Once dissolved, introduce frozen corn kernels and the cooked vegetables from the skillet into the pot. Continue to cook until the vegetables are tender, adding additional water if necessary to achieve the desired consistency.

Once the soup has reached the desired texture, reduce the heat to low and slowly pour in 1 cup of soy milk. Stir the soup thoroughly before adding an additional 1 cup of soy milk, ensuring a smooth consistency. Quickly whisk in flour to thicken the soup further, then stir in chopped parsley, garlic powder, salt, and pepper. Finally, cook the chowder over low heat, stirring constantly, until it reaches a thick and creamy consistency, approximately 15 to 20 minutes.