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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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 golden. | 2. 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 water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
water	2 1/2	cups		0.0	0.0	0.0	0.0
vegetable bouillon	2	cubes		31.535999999999998	4.6714	1.2024	1.0001
corn	2	cups		249.4	54.23	9.482999999999999	3.915
soy milk	2	cups		-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.