• Payton Pinsky

Vegan Corn Chowder | Crockpot Recipes


One of my favorite soups to enjoy during soup season is corn chowder! This creamy and delicious veganized version is the perfect dish to warm you up on these chilly days. I used my food processor, which did not chop down the carrots quite enough - I recommend using a standing or immersion blender when making this recipe. Let's get cooking!


Ingredients: 32oz of Frozen Corn

2 Cups Golden Potatoes

2 Large Carrots, peeled and diced

1 Yellow Onion

1-2 Cans Coconut Milk

3 Tbs Garlic

3 Tbs Whole Wheat Flour

4 Cups Vegetable Broth

Nutritional Yeast

Parsley

Thyme

Pink Himalayan Salt

Pepper

Optional Topping: Fresh Chives, Vegan Cheddar Cheese


  1. Prep your veggies. Dice your onion and carrot. Add all ingredients except your coconut milk to your crockpot. Set to low heat and cook for about 5 hours, until potatoes can be pierced with a fork.

  2. Add in one can of coconut milk and stir well. Sprinkle a thin layer of nutritional yeast over your soup and mix in.

  3. Add to blender to puree, or puree in your crockpot with your immersion blender.

  4. If using a standing blender, this will need to be done in batches. While blending, use your 2nd can of coconut milk to help thin out your soup. Enjoy!

 

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