Vegan Potato and Corn Chowder made in the slow cooker makes a healthy and hearty meal to comfort your family on a chilly day.
Besides all of the other drama going on in the world, it has been raining off and on for the better part of two weeks. This Californian is getting a bit depressed! I need some comfort foods, like this soup.
Just dump the ingredients in the slow cooker, go about your day and then add a little coconut milk a little before serving. Easy peasy comfort on a spoon.
You can swap chicken broth for the vegetable broth, use whole milk for the coconut milk and maybe add some crumbled bacon if you want. But it is pretty fabulous as is.
Potato Corn Chowder
- 5 large Idaho potatoes (peeled and cut into chunks)
- 12 ounce bag frozen sweet corn (drained)
- 1 medium jalapeño (seeds removed and chopped)
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoon ground coriander
- Sea salt and black pepper (to taste)
- 3 cups vegetable stock (preferably organic)
- ¾ cup full-fat coconut milk
- chopped fresh cilantro (optional)
- Place the potatoes, corn, jalapeño, ground cumin, oregano, and coriander into the crock of a 5 or 6-quart slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, scoop out about half of the potatoes and place in a large bowl. Add coconut milk, and mash until potatoes are almost smooth. Return to slow cooker crock and stir to combine. Cover and continue cooking until all ingredients are heated through.
- Season with salt and black pepper, to taste, and stir to combine. Sprinkle with chopped cilantro for serving if desired.
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