Tangy Vegan Crockpot Corn Chowder

Name: Tangy Vegan Crockpot Corn Chowder
Total time: 510
Yield: 6
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

Recipe by Megan Elizabeth Monts from allrecipes.com

Dinner 9 Hr. 30 Mins.

Ingredients

6 servings

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2 (12 ounce) cans whole kernel corn
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3 cups vegetable broth
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3 potatoes, diced
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1 large onion, diced
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1 clove garlic, minced
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2 red chile peppers, minced
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1 tablespoon chili powder

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2 teaspoons salt
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1 tablespoon parsley flakes
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black pepper to taste
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1 ¾ cups soy milk
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¼ cup margarine
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1 lime, juiced

Instructions

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.