Recipe by Megan Elizabeth Monts
"This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (12 ounce) cans
whole kernel corn
red chile peppers, minced
black pepper to taste
1 3/4 cups
I followed the recipe exactly for my first time out. My husband and I really liked the flavor, though it was too spicy for our three-year-old. The only thing I would change is that I wouldn't puree everything. We like our chowder a little chunkier, so I'll leave corn, potato and onion chunks aside when I puree next time. But I'll definitely make it again. My husband is a very confirmed meat/dairy eater and he had no idea this was vegan. I served it in bread boules for the adults and made mini-boules for the kids out of rolls. Fun, easy and warm/spicy on a cold New England night.
Kind of bland of the firest try. Second try I left out the soymilk, salt and the parsley. Added a splash of beer and a 1/4 tsp cumin instead.
I'm a vegetarian and not a vegan so I didn't have any problem with using margarine. I used real milk, substituted green chilis for the red, and skipped the lime. It was totally yummy! My fiance made some homemade bread to complete the meal which I definitely recommend if you have a breadmaker. This recipe says that there are 6 servings but I think we will get closer to 10-12 out of it.
very good. a little spicy. cut chili powder in half if you're a weakling like me. also, i only blended 1/4 of the soup into mush. left the rest chunky.
This was way too watery. I ended up draining off most of the broth... I didn't drain my cans of corn, so maybe that was my problem. Unfortunately I didn't make this revelation until after I made a big mess with my first batch in the food processor. After draining most of the liquid off, this chowder had a really nice flavor. I didn't have red chilis so I subbed a small can of green chilis. I will definately make again and drain the corn and half the broth.
Yum, this is tasty! Thanks for the great recipe. So many vegan recipes lack flavor, but this one is downright delicious. And you're right Mary, most margarine contains small amounts of dairy, but many are vegan. I use 'Smart Balance Light' or 'Earth Balance' depending on the consistency of the intended end product.
This was deeee-lish!!! I added a 3rd can of corn and a couple of extra potatoes (combo of yukon, red and russet - all "new" potatoes) and only blended about 3/4 of the soup. I also only did half the soy milk to keep it nice and thick and I made home made bread bowl to serve in... YUMMMMMY!
I enjoyed this. Just changed a few thigs. I added more garlic, used real milk and real butter because I need calories. Otherwise it was very tasty. Oh I also used frozen toasted corn from Trader Vic's rather then canned corn.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Vegan Crockpot Corn Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a delicious Creole-style chowder.
A rich, creamy chowder with bacon and potato—just like granny used to make.
See how to make a creamy, 5-star clam chowder.