Easy 61 min

Tangy Vegan Crockpot Corn Chowder

american_region asian caribbean korean mediterranean middle eastern region thai vietnamese soup side drink spicy sour savory umami medium fast

Prep

28 min

Cook

33 min

Total

61 min

Ingredients (13)

2 (12 ounce) cans whole kernel corn g

3 cups vegetable broth g

3 potatoes, diced g

1 large onion, diced g

1 clove garlic, minced g

2 red chile peppers, minced g

1 tablespoon chili powder g

2 teaspoons salt g

1 tablespoon parsley flakes g

black pepper to taste g

1 ¾ cups soy milk g

¼ cup margarine g

1 lime, juiced g

Nutrition

kcal

fat

carbs

protein

Instructions

Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.

Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.