CATEGORIES
Slow cooker

Slow Cooker Vegan Corn Chowder

Prep:
30 m
Cook:
8 h 30 m
Ready in:
9 h 0 m
Yum
Tangy and filling, this slow cooker vegan chowder is exactly what you are craving on a chilly fall evening!
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INGREDIENTS
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
DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
  4. Mix in lime juice before serving.
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