Flavorful Vegan Corn Chowder in a Crockpot

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 ¾ cups soy milk
• ¼ cup margarine
• 1 lime, juiced

Step 1

Ad the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper to your slow cooker. Give everything a good stir, cover it, and let it cook on low for about 7 hours.

Step 2

When the veggies are nice and tender, carefully transfer the mixture to a blender, but only fill it halfway so it blends easily. Hold the lid down with a kitchen towel and pulse a few times before blending it smooth. If you prefer, you can skip the blender and use an immersion blender right in the slow cooker instead.

Step 3

Once the chowder is silky and smooth, pour it back into the slow cooker. Stir in the soy milk and margarine, then let it cook on low for another hour to bring all the flavors together.

Step 4

Right before serving, squeeze in some fresh lime juice for a bright, zesty finish. Enjoy!