This vegan corn chowder is so rich and creamy, no one will believe it's non-dairy! Filled with late summer vegetables and fresh herbs for a warm and hearty soup to enjoy at the tail end of summer. Made in 30 minutes!
Heat olive oil in a large soup pot over medium heat. Add onions, carrot, and red bell pepper and sauté, stirring occasionally, for 5 minutes, until the onions are translucent and fragrant.
Add vegetable broth, cubed potatoes, corn, bay leaf, thyme, and salt. Bring to boil and reduce heat to a simmer. Simmer for about 10 minutes until potatoes are tender and easily pierced with a fork. Add soy milk, parsley, and pepper. Cook for an additional 3 minutes, until the soup is heated all the way through.
Serve immediately with fresh herbs and tofu bacon (optional)
Serving and Storing - Let soup cool 10 minutes before serving it. Serve it with fresh ground pepper and crackers. For extra protein, add tofu bacon on the top. Store the soup in an airtight container in the refrigerator for up to 5 days.
Variations - This corn chowder is very versatile. That means you can adjust herbs and spices as you please and experiment with different vegetables. Zucchini and mushrooms make a nice addition.