Vegan Crockpot Corn Chowder Ingredients:

2 (12 ounce) cans whole kernel
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 soy milk
1/4 cup margarine
1 lime, juiced

Vegan Crockpot Corn Chowder

Vegan Crockpot Corn Chowder Instructions:

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.

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.