Vegan Crockpot Corn Chowder: Easy, Creamy, and Delicious
This vegan corn chowder is a creamy, comforting dish that's easy to prepare. Simply combine corn, potatoes, broth, and seasonings and cook in the crockpot until tender. This rich, flavourful soup is a fantastic weeknight meal and can be customized with additional vegetables and spices.
Equipment
- Crockpot
- Chef's knife
- Cutting board
- liquid measuring cup
- Dry measuring cups
- Measuring spoons
Ingredients
- 3 cups corn frozen
- 1 ½ lbs yellow potatoes diced
- ⅓ cup flour or 3 tbsps cornstarch or potato starch
- 1 ½ tsp thyme ground
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 6 cups vegetable broth
- 3 tbsps plant-based butter
- 1 ½ cups coconut milk or 1 can
- salt to taste
- fresh thyme for garnish
Instructions
- Wash and dice the potatoes.
- Combine corn, potatoes, and flour in a crockpot and toss to coat the vegetables.
- Measure thyme, garlic powder, broth, and onion powder into the crockpot. Give it a good stir.
- Cover with the lid and set the crockpot to low to have it ready in 7 hours, or to high to have it ready in 4 hours.
- Once the potatoes are soft, stir in the butter and coconut milk.
- Add salt to taste and serve with a little fresh thyme.
Notes
- Fresh, frozen, or canned corn can be used in this recipe
- Oat milk is a good substitute for coconut milk if not available.
- Try adding additional vegetables such as carrots, celery, or zucchini for added flavour and nutrition.
- Smoked paprika can be added to give a mild smoky flavour to the chowder.
- Leftovers can be stored in an airtight container for 4 days in the fridge or 3 months in the freezer.