Tangy Vegan Crockpot Corn Chowder

This tangy vegan corn chowder is cooked to perfection in a crockpot, resulting in a comforting and flavorful dish. Made with fresh corn, vegetables, and spices, this chowder is creamy, hearty, and perfect for chilly evenings. The tangy twist comes from the addition of lemon juice which brightens up the flavors and adds a refreshing touch. With its rich texture and delicious taste, this corn chowder is a delight for both vegans and non-vegans alike!

Ingredients

• 4 cups fresh corn kernels
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a crockpot, add the fresh corn kernels, diced onion, carrots, celery, and minced garlic.
2. Pour in the vegetable broth and unsweetened plant-based milk.
3. Add the nutritional yeast, lemon juice, smoked paprika, dried thyme, cayenne pepper, salt, and pepper. Stir well to combine all the ingredients.
4. Cover the crockpot and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the vegetables are tender.
5. Once cooked, using an immersion blender or regular blender, blend half of the chowder until smooth. This will create a creamy texture while still leaving some chunky bits.
6. Return the blended chowder back to the crockpot and stir well to combine.
7. Taste and adjust the seasoning if needed.
8. Cook for an additional 15-20 minutes on low heat to allow the flavors to meld together.
9. Serve the tangy vegan crockpot corn chowder hot, garnished with chopped fresh parsley.

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