Tangy Vegan Crockpot Corn Chowder Best Family Recipes
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| Tangy Vegan Crockpot Corn Chowder |
"This is a vegan and zingy model of a classic recipe that cooks up splendidly within the sluggish cooker!"
Ingredients :
- 2 (12 ounce) cans entire kernel corn
- three cups vegetable broth
- 3 potatoes, diced
- 1 big onion, diced
- 1 clove garlic, minced
- 2 pink chile peppers, minced
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 tablespoon parsley flakes
- black pepper to flavor
- 1 three/four cups soy milk
- 1/four cup margarine
- 1 lime, juiced
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 8H30M |
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- Place the corn, vegetable broth, potatoes, onion, garlic, purple chile peppers, chili powder, salt, parsley, and black pepper in a sluggish cooker; cowl. Cook on Low for 7 hours.
- Pour the vegetable combination right into a blender, filling the pitcher no extra than halfway full. Hold the lid of the blender with a folded kitchen towel and punctiliously begin the blender using a few short pulses before leaving it directly to puree. Puree in batches until easy and pour right into a smooth pot. Alternately, you could use a stick blender and puree the aggregate within the cooking pot. Once the whole lot has been pureed, go back it to the slow cooker. Stir the soy milk and margarine to the combination; prepare dinner on Low for 1 hour greater. Add the lime juice to serve.
Notes :
- Try the use of a Reynolds® gradual cooker liner for your gradual cooker for easier cleanup.
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