Tangy Vegan Crockpot Corn Chowder
Description
This recipe for a vegan version of corn chowder is given a little heat with the inclusion of red chile peppers.
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
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2 teaspoons salt
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1 tablespoon parsley flakes
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black pepper to taste
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1 3/4 cups soy milk
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1/4 cup margarine
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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.