Crock-Pot Corn "Chowder"
A family-friendly and easy plant-based Crock-Pot soup recipe. This slow-cooker soup recipe is an easy plant-based diet lunch and dinner idea. This is an oil-free, non-dairy plant-based recipe in-line with a whole food, plant-based diet.
This healthy plant-based soup recipe has the regular corn chowder ingredients, but is the consistency of soup instead of chowder to save time prepping.
Since this recipe serves 8, you will need a larger 8-quart sized slow-cooker.
- 2 yellow onions diced
- 8 c. frozen corn
- 2 lb. Yukon gold potatoes peeled & diced (6-8 potatoes)
- 2 tsp minced garlic
- 8 c. vegetable broth
- 2 tsp dried thyme
- 1 tsp ea. salt & pepper
- 2 bay leaves
Add before serving:
- 1 13.5 oz can coconut milk
- 2 Tbsp raw honey
- Prepare ingredients - dice onions, peel & dice potatoes, measure corn, garlic, broth, and seasonings.
Place all main ingredients (do not add coconut milk or honey yet) inside your slow-cooker. Set slow-cooker temperature to low for 6-8 hours or high for 4-6 hours.
- Before serving remove bay leaves. Blend half of mixture with immersion blender. Stir in coconut milk and honey.
Looking for more Crock-Pot recipes? Check out my Crock-Pot Vegetable Soup.