Today turned into a clean out the crisper kind of day. Based on the CSA box carrots, bell pepper, potatoes and corn on the cob in the crisper, I decided to make a corn chowder. I’ve only had corn chowder a couple of times (primarily because the stuff in restaurants is almost always filled with chunks of ham or chicken broth), but I absolutely love it. Once I decided to make corn chowder, I sought out my happy slow cooker guide, Stephanie O’Dea’s Make It Fast, Cook It Slow cookbook. She had a recipe for slow cooker corn chowder using frozen fire roasted corn (which sounds fantastic). I’ve loosely based this recipe off of a veganized version of Stephanie’s recipe. She’s my crockpot hero.
Slow Cooker Vegan Corn Chowder
Adapted from Slow Cooker Corn Chowder
- olive oil
- 1 onion, diced
- 4 medium carrots, diced (about 1.5 cups)
- 2 ears corn, cut off cob (about 2 cups)
- 1 bell pepper, diced
- 2 large potatoes (about 1 pound), diced
- 4 cups Easy Slow Cooker Vegetable Broth
- 2 cups coconut milk or milk
- croutons (optional)
Place a bit of olive oil in a 4-quart crock and swish it around. Add remaining ingredients, except milk and croutons, and cook on LOW for 8-9 hours. Blend the soup with an immersion blender. Add milk and cook on HIGH for 30 minutes. Stir, season to taste with salt and pepper, and serve. Top with croutons, if desired.
This was a delight. It’s incredibly light and simple and the taste of the fresh corn really shines.The adults added a dash of red pepper flakes to our soup, but the kids ate it as-is.