Vegetarian

Tangy Vegan Crockpot Corn Chowder is for Soup.

Tangy Vegan Crockpot Corn Chowder takes 30 minutes to prepare.

Tangy Vegan Crockpot Corn Chowder takes 480 minutes to cook.

Tangy Vegan Crockpot Corn Chowder makes 6 servings.

The ingredients for Tangy Vegan Crockpot Corn Chowder are:

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 almond milk
1/4 cup vegan margarine
1 lime, juiced

Here is how you make Tangy Vegan Crockpot Corn Chowder:

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.Number of Servings: 6Recipe submitted by SparkPeople user SIUSAIDH.

The nutritional information for Tangy Vegan Crockpot Corn Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 240.4

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 2,904.5 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 4.8 g
• Protein: 5.8 g

The dietary needs meet for Tangy Vegan Crockpot Corn Chowder is Vegan