Tangy Vegan Crockpot Corn Chowder recipe
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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
Nutrition Info
- 320.4 caloriescarbohydrate: 53.1 gcholesterol: : -fat: 10.5 gfiber: 7 gprotein: 9 gsaturatedFat: 1.7 gservingSize: -sodium: 1492.6 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Tangy Vegan Crockpot Corn Chowder
Directions
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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.
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.