Tangy Vegan Crockpot Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker! Ingredients:
2 (12 ounce) cans whole kernel corn |
3 cups vegetable broth |
3 potatoes, diced |
1 large onion, diced |
1 clove garlic, minced |
2 red chile peppers, minced |
1 tablespoon chili powder |
2 teaspoons salt |
1 tablespoon parsley flakes |
black pepper to taste |
1 3/4 cups soy milk |
1/4 cup margarine |
1 lime, juiced |
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.
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