Tangy Vegan Crockpot Corn Chowder

Name: Tangy Vegan Crockpot Corn Chowder
Prep time: 8 h 30 min
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings black pepper to taste; 1 Tbsp chili powder; 1 clove garlic, minced; 1 lime, juiced; 59 milliliters margarine; 1 large onion, diced; 1 Tbsp parsley flakes; 3 potatoes, diced; 2 red chile peppers, minced; 2 teaspoons salt; 414 milliliters soy milk; 710 milliliters vegetable broth; 680 grams whole kernel corn

Tangy Vegan Crockpot Corn Chowder is a gluten free and dairy free soup. One serving contains 275 calories, 8g of protein, and 10g of fat. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have potatoes, margarine, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 8 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Red Chili Pepper

Vegetable Broth

Black Pepper

Chili Powder

Potato

Parsley

Garlic

Onion

Corn

Salt

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Margarine