Tangy Vegan Crockpot Corn Chowder

Tangy Vegan Crockpot Corn Chowder

26
Megan Elizabeth Monts 2

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

8 h 30 m servings 320 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1493 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

26
  1. 34 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 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 ...

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 ...

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 mad...

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, bu...

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 hal...

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 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 Tra...

Don't pass this one up! I was skeptical of the chili powder and chile peppers, but the flavors really worked well together. I skipped the parsley (I don't think it would really add too much) and...