Tangy Vegan Crockpot Corn Chowder

Ingredients

• 2 cans whole kernel corn , 12 ounce
• 3 cups vegetable broth
• 3 potatoes , diced
• 1 large onion , diced
• 1 clove garlic , minced
• 2 reds chile peppers , minced
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 tablespoon parsley flakes
• black pepper to taste
• 1.75 cups soy milk
• 0.25 cups margarine
• 1 lime , juiced

Instructions

1. 1

   Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.

2. 2

   Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.