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!
Ingredients
- 2 mediumrusset potatoes (peeled and chopped into 1-inch pieces (about 4 cups))
- 2 mediumsweet potatoes (peeled and chopped into 1-inch pieces)
- 1 mediumonion (finely chopped)
- 3 cupssweet corn kernels (fresh, or frozen-defrosted) (divided)
- 3garlic cloves (roughly chopped)
- 1 teaspoonskosher salt
- 32 ozlow sodium vegetable broth ()
- 1 cupcanned coconut milk (can substitute cream)
- 1 tablespoonwhite wine vinegar
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Serve with basil, scallion, and hot sauce if you like.