Vegan Slow Cooker Corn Chowder with Green Chilies for Two

Photo by Kate Lewis

Fresh sweet corn is finally arriving in my CSA box. We enjoy it on the cob for a few meals, and once we’ve had our fill I start turning it into dishes like this vegan slow cooker corn chowder. It’s an easy, comforting soup that pairs beautifully with a large green salad.

Vegan Slow Cooker Corn Chowder With Green Chilies for 2

Yield:
2 servings

Prep Time:
15 minutes

Cook Time:
8 hours

Total Time:
8 hours 15 minutes

This light summer chowder highlights fresh corn. Cooking the cobs in the broth adds depth and a true corn flavor. The recipe is from the book Vegan Slow Cooking for Two and scales well for two people—just serve with crusty bread or a crisp salad for a complete meal.

Ingredients

1 1/2 cups fresh corn kernels (about 3 small ears), 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 serving

Instructions

Add all ingredients except the optional sour cream or cashew cream to the slow cooker. Cook on low for 6 to 9 hours.
Remove the corn cobs. Puree the soup using an immersion blender, or carefully transfer to a blender and puree until smooth. Taste and season with salt and pepper. Adjust the chili and jalapeño powders to your preference.
Serve warm, topped with a dollop of vegan sour cream or cashew cream.

Notes

Reprinted from Vegan Slow Cooking for Two or Just You with permission.

Nutrition Information

Yield 2
Serving Size 1

Amount Per Serving
Calories 381Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 20mgSodium 531mgCarbohydrates 61gFiber 7gSugar 16gProtein 13g

Nutrition information is an estimate. If you have specific health concerns, calculate nutrition based on the exact ingredients you use.

Did you make this recipe?

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This simple slow cooker chowder is an excellent way to showcase peak-season corn. Using the cobs to simmer the broth concentrates the corn flavor without extra effort. If you prefer a chunkier texture, reserve some kernels before pureeing and stir them back in at the end. Adjust the heat with more or less green chilies and jalapeño powder to suit your taste.