Search thousands of recipes reviewed by home cooks like you.

Tangy Vegan Crockpot Corn Chowder

Tangy Vegan Crockpot Corn Chowder

  • Prep

    30 m
  • Cook

    8 h
  • Ready In

    8 h 30 m
Megan Elizabeth Monts

Megan Elizabeth Monts

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

VegMomVT
30

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
28

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
22

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.

Similar recipes

ADVERTISEMENT