Tangy Vegan Crockpot Corn Chowder

Tangy Vegan Crockpot Corn Chowder

26
Megan Elizabeth Monts 1

"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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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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

26
  1. 34 Ratings

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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 ...

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 ...

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.