Step 1

Place the onion, potatoes, carrots, pepper, green beans, celery, creamed corn, broth, parsley, basil, and oregano in the base of a crock-pot. Cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender and cooked through. Season to taste with salt and pepper; depending on the saltiness of your broth, you may or may not need salt. I usually add 1/2 teaspoon and go from there.

Step 2

Whisk together the soy milk and cornstarch until dissolved. Slowly add the soy milk mixture to the chowder and cook on high for another 30 minutes until thickened. Serve!