Slow Cooker Vegan Southwest Corn Chowder

The russet potatoes in this recipe will slowly break up during the cooking process and add to the creaminess of the chowder.

Serves: 4Hands-on: 10 minutesTotal: 6 hours 10 minutesDifficulty: Easy


Serves: 4

Ingredients

  • ¼ cup vegan margarine
  • 1 medium onion, peeled and diced
  • 1 small red jalapeño, seeded and minced
  • 1 cup diced tomato
  • 2 medium russet potatoes, peeled and diced
  • 2 cans (15 oz.) creamed corn
  • 2 cups water
  • 2 cups unsweetened soymilk
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ¼ tsp. ground cayenne pepper
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions

  • In a skillet over medium heat, melt the vegan margarine; add the onion and jalapeño, and sauté for about 3 minutes.
  • In a 4-quart slow cooker, add all ingredients. Cover and cook on low heat for 6 hours.