Tangy Vegan Crockpot Corn Chowder

Corn chowder is a classic American dish that originated in New England. It was traditionally made with cream, but this vegan version uses coconut milk for a creamy and rich texture.

This is vegan and gluten free recipe. Dish can be prepared in 255 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Tangy Vegan Crockpot Corn Chowder

Cooking Method: Crockpot Cuisine: American Courses: Gluten free, Lunch, Soup, Vegan Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 240 min Total Time 4 hrs 15 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Corn Kernels
• 2 medium Potatoes
• 1 medium Onion
• 3 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Lime Juice
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Cilantro
• 2 tablespoon Green Onions

Instructions

1. In a crockpot, combine the corn kernels, diced potatoes, diced onion, minced garlic, vegetable stock, coconut milk, lime juice, smoked paprika, cayenne pepper, salt, and black pepper.
2. Stir well to combine all the ingredients.
3. Cover the crockpot and cook on low heat for 4 hours.
4. Once cooked, use an immersion blender to partially blend the soup, leaving some chunks of corn and potatoes.
5. Serve hot, garnished with fresh cilantro and sliced green onions.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.