Tangy Vegan Crockpot Corn Chowder

Tangy Vegan Crockpot Corn Chowder

26
Megan Elizabeth Monts 0

"This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker!"

Ingredients 8 h 30 m {{adjustedServings}} servings 320 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1493 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
Tips & Tricks
Chef John's Bay Scallop Chowder

See how to make creamy chowder with scallops, potatoes, and bacon.

Sufferin’ Succotash Corn Salad

See how to make Chef John’s favorite fresh sweet corn salad.

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Reviews 26

  1. 34 Ratings

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VegMomVT
10/30/2009

I followed the recipe exactly for my first time out. My husband and I really liked the flavor, though it was too spicy for our three-year-old. The only thing I would change is that I wouldn't puree everything. We like our chowder a little chunkier, so I'll leave corn, potato and onion chunks aside when I puree next time. But I'll definitely make it again. My husband is a very confirmed meat/dairy eater and he had no idea this was vegan. I served it in bread boules for the adults and made mini-boules for the kids out of rolls. Fun, easy and warm/spicy on a cold New England night.

Melanie Jaquess
7/14/2009

I'm a vegetarian and not a vegan so I didn't have any problem with using margarine. I used real milk, substituted green chilis for the red, and skipped the lime. It was totally yummy! My fiance made some homemade bread to complete the meal which I definitely recommend if you have a breadmaker. This recipe says that there are 6 servings but I think we will get closer to 10-12 out of it.

la_rozelle
12/3/2009

very good. a little spicy. cut chili powder in half if you're a weakling like me. also, i only blended 1/4 of the soup into mush. left the rest chunky.