Photo by Kate Lewis
Fresh corn has started to appear in my CSA box. We eat it straight on the cob for the first few meals, then once that’s out of our system I can start cooking with it too. This vegan crockpot corn chowder is the perfect meal when you pair it with a hearty salad.
This recipe is from my book, Vegan Slow Cooking for Two and Fair Winds is letting me share it with you today. One of my favorite things about using fresh corn is having the cob itself to flavor broths. It’s awesome to use in risotto too, just remove it when you’re ready to serve, or in the case of the soup before you puree it.
Cook Time: 8 hours
Total Time: 8 hours
Servings: 2 servings
Calories: 223kcal
Ingredients
- 1 1/2 cups fresh corn kernels from about 3 small ears of fresh corn, or frozen
- 1 to 2 corn cobs to flavor the broth
- 1 3-inch piece carrot
- 2 cups water
- 1 tablespoon sautéed minced onion
- 1 tablespoon green chilies
- 1/2 teaspoon chili powder
- 1/4 teaspoon jalapeño powder or jalapeño salt
- vegan sour cream or cashew cream for topping
Instructions
- Add everything except for the optional sour cream to the slow cooker, and cook on low for 6 to 9 hours.
- Remove the corn cobs and then use an immersion blender to purée the mixture (or purée it in a blender). Taste and then add salt and pepper. Adjust the chili powder or jalapeño powder to suit your taste.
- Serve topped with a dollop of vegan sour cream or cashew cream.
Nutrition
Calories: 223kcal | Carbohydrates: 46g | Protein: 7g | Fat: 3g | Sodium: 357mg | Fiber: 6g | Sugar: 10g
Tried this recipe?Post a pic of yours and tag @geekpoet
Michelle | A Dish of Daily Life says
July 5, 2016 at 12:10 amI’m so jealous you’re already getting fresh corn!! I think we still have a few weeks to go, but I am anxiously awaiting its arrival at our CSA! I love corn chowder…I’m excited to try yours!
Janyne Kizer says
July 11, 2016 at 1:14 pmSo you put the cleaned and shucked corn in with the other ingredients and then get the kernels off before serving?
Kathy Hester says
July 11, 2016 at 3:06 pmI clean and shuck the corn, then cut the kernels off. Then I add the corn and the cobs into the slow cooker.
Janyne Kizer says
July 14, 2016 at 2:18 pmThanks!
Amy Katz from Veggies Save The Day says
May 16, 2017 at 8:48 pmLooks delicious Kathy! I love anything using corn on the cob!
Dianne's Vegan Kitchen says
May 17, 2017 at 4:43 pmThis is so perfect for spring, since it’s too hot to turn the oven on!
Marti Sinclair says
August 10, 2017 at 5:59 amHow do you make your jalapeño powder?
Kathy Hester says
August 13, 2017 at 5:16 pmI dehydrate sliced jalapenos, then grind them into a powder in my blender. You can also buy it online or in specialty spice stores.
Brittany says
March 25, 2018 at 12:00 pmWhat could you use as a substitute for jalapeño powder? Red pepper flakes?
Kathy Hester says
March 25, 2018 at 4:36 pmYou could use red pepper flakes or a dry chili powder of your choice.