Tangy Vegan Crockpot Corn Chowder Recipe - Allrecipes.com
Tangy Vegan Crockpot Corn Chowder Recipe
  • READY IN 8+ hrs

Tangy Vegan Crockpot Corn Chowder

Recipe by  

"This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    8 hrs

    8 hrs 30 mins


  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.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2009

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.

Most Helpful Critical Review
Sep 27, 2010

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.

Jul 14, 2009

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.

Dec 03, 2009

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.

Oct 06, 2009

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.

Jul 13, 2009

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.

Oct 01, 2010

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!

Aug 09, 2010

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.


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 1493 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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