Best Tangy Vegan Crockpot Corn Chowder Recipes

VEGETARIAN SLOW COOKER CORN CHOWDER

Vegetarian Slow Cooker Corn Chowder image

Wholesome and filling corn chowder for your slow cooker. You can use lower-fat or skim milk in place of the half-and-half. Make sure to wash hands thoroughly after handling hot peppers! Serve with warm sourdough bread.

Provided by emmelldee

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 3h30m

Yield 16

Number Of Ingredients 13

Ingredients

3 (15 ounce) cans cream-style corn
3 (15.25 ounce) cans whole-kernel corn
1 (16 ounce) package frozen diced hash brown potatoes
2 tablespoons butter
1 large red onion, chopped
1 large sweet white onion, chopped
3 bell peppers, chopped
3 stalks celery, chopped
3 large carrots, chopped
2 jalapeno peppers, seeded and chopped
3 hot cherry peppers, seeded and chopped
2 poblano peppers, seeded and chopped
4 cups half-and-half cream

Steps:

Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
Cook, stirring occasionally, for about 3 hours.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 44.1 g, Cholesterol 26.2 mg, Fat 9.8 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 5.5 g, Sodium 583 mg, Sugar 7.7 g

SUNRABBIT'S VEGAN CREAMY CORN CHOWDER

Sunrabbit's Vegan Creamy Corn Chowder image

Like all my recipes, this corn chowder is vegan and uses only fresh, whole food ingredients! I put this together because I wanted a delicious, thick, creamy slow cooker recipe for chilly fall days. It has become a family favorite, and is great for potlucks!

Provided by Sunrabbit

Categories Chowders

Time 6h30m

Yield 13 1/3 cups, 10 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 lbs potatoes, scrubbed and chopped
1 medium yellow onion, diced
1 yellow bell pepper, chopped
3 cups water
2 cups almond milk
2 vegan bouillon cubes (I use Edward and Sons)
6 -10 fresh garlic cloves, peeled
15 ounces garbanzo beans, drained or 1 1/2 cups garbanzo beans
1/4 cup nutritional yeast flakes
4 teaspoons sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 cups almond milk
1 cup raw cashews
1 lb organic frozen corn

Steps:

Add first three ingredients to a large slow cooker, layered in the order they are listed (potatoes on the bottom, then onions and pepper on top).
Add the next ten ingredients to the blender and blend until smooth. Pour blended mixture over the potatoes, onions, and peppers. Cover and cook on low for 5-6 hours.
About one hour before you wish to serve the chowder, put the remaining two cups almond milk and the raw cashew pieces in your blender. Add several ladles full of the simmering chowder (about 3-4 cups worth), making sure to get lots of potatoes. Blend mixture until completely smooth (for Blendtec, use the "soup" button), then pour back into the slow cooker.
Add the frozen corn, stir, cover, and turn up to high for one hour. Serve with fresh, crusty bread or rolls!
NOTES: 1) You may substitute 3 cups of veggie broth and omit the water and vegan bouillon cubes. 2) If you are not concerned about calories or fat content, canned full fat coconut milk makes a wonderful substitute for the almond milk in this recipe (I do not recommend rice milk because it is too thin). 3) For a smaller slow cooker, you may half this recipe.