How to Make Frozen Chicken Breast Crockpot Recipes With Cream Of Chicken Soup

Tangy Vegan Crockpot Corn Chowder

Season with salt and pepper.

Recipe Summary Tangy Vegan Crockpot Corn Chowder

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

Ingredients | Frozen Chicken Breast Crockpot Recipes With Cream Of Chicken Soup

2 (12 ounce) cans whole kernel corn

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 ¾ cups soy milk

¼ cup margarine

1 lime, juiced

Directions

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.

Info | Frozen Chicken Breast Crockpot Recipes With Cream Of Chicken Soup

prep: 30 mins cook: 8 hrs total: 8 hrs 30 mins Servings: 6 Yield: 6 servings

TAG : Tangy Vegan Crockpot Corn Chowder

Soups, Stews and Chili Recipes, Chowders, Corn Chowder Recipes,