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Slow-Cooker Creamy Corn Chowder

3.41 from 42 votes
Super simple & super delicious vegan version of a crowd favorite!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 people
Course: dinner
Ingredients Equipment Method

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

Equipment

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

Method
 

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