Vegan New England Corn Chowder

Name: Vegan New England Corn Chowder
Total time: 250 min
Ingredients: 1⁄2 cup vegan butter; 1 medium onion, peeled and diced; 3 cloves garlic, peeled and minced; 1⁄4 cup all-purpose flour; 4 cups unsweetened soy milk; 3 medium potatoes, peeled and diced; 2 cups corn kernels; 2 cups vegetable broth; 1 small bunch chives, chopped; 1⁄2 tsp. salt; 1⁄4 tsp. freshly ground black pepper

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Make this vegan version of a New England classic in a slow cooker. You can substitute 2 cups frozen or canned (and drained) corn for the fresh corn.

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

Serves: 4

Ingredients

1⁄2 cup vegan butter
1 medium onion, peeled and diced
3 cloves garlic, peeled and minced
1⁄4 cup all-purpose flour
4 cups unsweetened soy milk
3 medium potatoes, peeled and diced
2 cups corn kernels
2 cups vegetable broth
1 small bunch chives, chopped
1⁄2 tsp. salt
1⁄4 tsp. freshly ground black pepper

Directions

Step 1
In a medium saucepan over medium-high heat, melt butter. Add onion and sauté for 5 minutes, or until soft. Add the garlic and sauté for 30 seconds more. Slowly stir in the flour with a whisk and create a roux. Stir in the soy milk and continue whisking until very smooth, about 3 minutes.
Step 2
Transfer to a 4-quart slow cooker. Add the potatoes, corn, and vegetable broth and cook on low for 4 hours.
Step 3
Serve with chopped chives and freshly ground black pepper.