Tangy Vegan Crockpot Corn Chowder Recipes

TANGY VEGAN CROCKPOT CORN CHOWDER

Tangy Vegan Crockpot Corn Chowder image

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

Provided by Megan Elizabeth Monts

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 8h30m

Yield 6

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 53.1 g, Fat 10.5 g, Fiber 7 g, Protein 9 g, SaturatedFat 1.7 g, Sodium 1492.6 mg, Sugar 10.8 g

SPICY VEGAN CORN CHOWDER

Spicy Vegan Corn Chowder image

Make and share this Spicy Vegan Corn Chowder recipe from Food.com.

Provided by Spicy Little Sister

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon coconut fat
1 tablespoon olive oil
1 leeks, slivered or 3 green onions
1/8 teaspoon dried roasted ground habanero chile pepper
30 ounces whole corn (2 Cans)
3 cups vegetable broth
1/4 teaspoon salt

Steps:

Melt the coconut fat into the olive oil over low heat. Add the leek and sautee at low temperatures. When it starts to get fragrant, add the chili powder (really just a good pinch, but don't get that stuff in your eye!).
Open and drain the canned corn into a bowl. Toss corn in the fragrant, oniony oil and let the corn flavor infuse.
Add the vegetable broth and salt (to taste), if it needs more broth, add the juice poured off from the cans.
Simmer for 10 minutes.

Nutrition Facts : Calories 165, Fat 4.4, SaturatedFat 0.6, Sodium 101.3, Carbohydrate 31.8, Fiber 3.7, Sugar 7, Protein 5.1

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