Tangy Vegan Crockpot Corn Chowder

This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker!

Step: 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.

Step: 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.

Per Serving: 320 calories; protein 9g; carbohydrates 53.1g; fat 10.5g; sodium 1492.6mg.

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