Slow Cooker Vegan Corn Chowder

Prep:

30 m

Cook:

8 h 30 m

Ready in:

9 h 0 m

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Tangy and filling, this slow cooker vegan chowder is exactly what you are craving on a chilly fall evening!

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Servings: 6

Whole kernel corn

2 cans

Vegetable broth

3 cups

Potatoes

3, cubed

Onion

1, large, small chopped

Garlic

1 clove, minced

Red chili peppers

2, seeded, minced

Chili powder

1 tbsp.

Salt

2 tsp.

Parsley flakes

1 tbsp.

Freshly ground black pepper

to taste

Soy milk

1 ¾ cups

Margarine

¼ cup

Lime

1, juiced

Place all the ingredients except soy milk and margarine to your slow cooker pot. Cover with the lid, set the slow cooker to LOW and let it work its magic undisturbed for 7 hours undisturbed.
Use an immersion blender to puree the chowder. Alternatively, use a countertop blender, but do not fill the pitcher more than halfway – puree in batches.
Return the pureed soup to the slow cooker pot (or leave it there if you used an immersion blender). Mix in soy milk and margarine and cook on LOW for an hour longer.
Mix in lime juice before serving.

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