Slow Cooker Creamy Corn Chowder (Vegetarian)
This easy slow cooker corn chowder is a breeze to prep, and is a veggie-packed vegetarian recipe that’s luxuriously creamy without a drop of cream. A surprisingly simple yet deliciously vibrant soup that can be made with fresh or frozen corn!
Equipment
Ingredients
- 2 medium russet potatoes peeled and chopped into 1-inch pieces (about 4 cups)
- 2 medium sweet potatoes peeled and chopped into 1-inch pieces
- 1 medium onion finely chopped
- 3 cups sweet corn kernels (fresh, or frozen-defrosted) divided
- 3 garlic cloves roughly chopped
- 1-3 teaspoons kosher salt
- 32 oz low sodium vegetable broth
To Add At The End
- 1 cup canned coconut milk can substitute cream
- 1 tablespoon white wine vinegar
Instructions
- Combine the potatoes, onion, 2 cups corn, garlic, salt, and chicken broth in a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for 5-6, or until the potatoes are very tender.
- With an immersion blender, blend until creamy. If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth. Return the blended mixture back to the slow cooker.
- Add the coconut milk (or cream), vinegar, and the remaining 1 cup corn, stirring to combine. Taste and add additional salt or vinegar to taste.
- Serve with basil, scallion, and hot sauce if you like.
Notes
- See blog post, above, for substitutions, storage, tips and more.
Nutrition
Serving: 1 (of 6) | Calories: 270kcal | Carbohydrates: 45g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 607mg | Potassium: 775mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10726IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 3mg
