A creamy and comforting chowder is packed with sweet corn and hearty veggies, making it perfect for a cozy meal. Using a slow cooker means you can set it and forget it, then come back to a delicious, warm bowl ready to enjoy.
Prep Time30 min
Cook Time8 hr
Total Time8 hr 30 min
Difficulty
Hard
Kitchen Advice
Use fresh or frozen corn for the best sweetness and texture.
For extra depth, sauté onions and garlic before adding them to the slow cooker.
If you prefer a thicker chowder, mash some of the potatoes before serving.
Ingredients
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What Makes This Dish So Tasty
This chowder is rich and creamy without any dairy. It’s packed with fresh vegetables and hearty potatoes, making it both comforting and nutritious. Cooking it in a slow cooker means the flavors meld beautifully with minimal effort.
Step 1
Ad the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper into your slow cooker. Give everything a good stir, then cover and let it cook on low for about 7 hours.
Step 2
When the veggies are tender, carefully transfer the mixture to a blender, filling it only halfway at a time. Hold the lid down with a folded kitchen towel and pulse a few times before blending everything until smooth. If you prefer, you can skip the blender and use an immersion blender right in the slow cooker to puree the soup.
Step 3
Once the chowder is nice and creamy, pour it back into the slow cooker. Stir in the soy milk and margarine, and let it cook on low for another hour so all the flavors meld together. Just before serving, squeeze in some fresh lime juice to brighten everything up. Give it a final stir and enjoy!
230
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas
Serve this chowder warm with crusty bread or a side salad. Garnish with fresh herbs like parsley or chives for a pop of color and flavor. A squeeze of lemon juice can also brighten up the dish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chowder also freezes well—thaw overnight in the fridge before warming.
Frequently Asked Questions
Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn kernels. Use about 3 cups and add them at the beginning with the other ingredients.
How do I make the chowder thicker?
To thicken the chowder, blend more of the mixture until smooth or add a small amount of cornstarch slurry during the last hour of cooking.
Can I substitute soy milk with another plant-based milk?
Absolutely, any unsweetened plant-based milk like almond or oat milk will work well.
Is it possible to cook this recipe on high instead of low?
Yes, you can cook it on high for about 3-4 hours, but check the potatoes for tenderness.
Can I prepare this recipe in advance and refrigerate it?
Yes, the chowder stores well in the fridge for up to 3 days and reheats nicely on the stove or microwave.
How spicy is this chowder with the red chile peppers?
It has a mild to moderate heat, but you can reduce or omit the chiles for less spice.
Can I freeze the chowder?
Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.
What can I use instead of margarine?
You can substitute with vegan butter or a neutral oil like olive or coconut oil.
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