Tangy Vegan Crockpot Corn Chowder Good Recipes
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| Tangy Vegan Crockpot Corn Chowder |
"This is a vegan and zingy version of a traditional recipe that cooks up splendidly inside the slow cooker!"
Ingredients :
- 2 (12 ounce) cans entire kernel corn
- 3 cups vegetable broth
- three potatoes, diced
- 1 massive 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 3/four cups soy milk
- 1/4 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, red 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 greater than halfway complete. Hold the lid of the blender with a folded kitchen towel and punctiliously start the blender using some quick pulses before leaving it on to puree. Puree in batches till clean and pour into a easy pot. Alternately, you may use a stick blender and puree the mixture inside the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the aggregate; prepare dinner on Low for 1 hour greater. Add the lime juice to serve.
Notes :
- Try the usage of a Reynolds® gradual cooker liner in your sluggish cooker for less difficult cleanup.
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