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Slow-Cooker Creamy Corn Chowder

Super simple & super delicious vegan version of a crowd favorite!
5 from 1 vote
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course dinner
Servings 8 people

Equipment

  • 7 QT Crock-Pot Cook & Carry Easy Clean Slow Cooker

Ingredients
  

  • 3 cups vegetable broth
  • 3 cups rice milk plain, unsweetened
  • 4 green onions white bulbs minced for soup and green diced for topping
  • 1.5 cups diced white onion
  • 1 tbsp minced garlic
  • 1.5 cup diced red bell pepper
  • 2 cups diced celery
  • 2 cups shredded carrots
  • 3 cups diced potatoes
  • 4 cups frozen corn
  • 1/2 tsp smoked paprika
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 4¬†tbsp¬†cornstarch + 4 tbsp water mix together to make a slurry before adding to slow-cooker

Cashew Cream

  • 1 cup cashews soaked for at least an hour
  • 3/4 cup water

Instructions
 

  • Add all ingredients, including the cornstarch slurry but excluding the cashews & water, to the 7 QT Crock-Pot Cook & Carry Easy Clean Slow Cooker.
  • Make the cashew cream by blending the cashews & water in a high speed blender.
  • Add the cashew cream to the pot and mix.
  • Cook on high for 4 hours.
  • Top with the minced green onion & serve with a side of fresh bread.