Tangy Vegan Crockpot Corn Chowder

Ingredients

• Servings: 6
• 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 3/4 cups soy milk
• 1/4 cup margarine
• 1 lime, juiced

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• 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.