Tangy Vegan Crockpot Corn Chowder

This recipe for a vegan version of corn chowder is given a little heat with the inclusion of red chile peppers.

• Preparation Time: 30 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 30 mins
• Calories: 320 Calories

Ingredients

• 2 teaspoons salt
• 1 clove garlic, minced
• 1 large onion, diced
• 1 tablespoon chili powder
• 3 potatoes, diced
• 3 cups vegetable broth
• 1 lime, juiced
• black pepper to taste
• 1 tablespoon parsley flakes
• 2 red chile peppers, minced
• 2 (12 ounce) cans whole kernel corn
• 0.25 cup margarine
• 1.75 cups soy milk

Recipe Instructions

Step 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.

Step 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.