Slow Cooker Corn Soup

    8 hours 30 minutes

    This is a zingy recipe that cooks up corn wonderfully in the slow cooker! You wouldn't even know it was vegan.

    36 people made this

    Serves: 6 

    • 2 (400g) tins whole kernel corn
    • 3 cups (750ml) vegetable stock
    • 3 potatoes, diced
    • 1 large onion, diced
    • 1 clove garlic, crushed
    • 2 red chillies, finely diced
    • 1 tablespoon chilli powder
    • 2 teaspoons salt
    • 1 tablespoon parsley flakes
    • 1 pinch black pepper, to taste
    • 1 3/4 cups (435ml) soy milk
    • 60g dairy free margarine
    • 1 lime, juiced

    Preparation:30min  ›  Cook:8hours  ›  Ready in:8hours30min 

    1. Place the corn, vegetable stock, potatoes, onion, garlic, chillies, chilli powder, salt, parsley and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
    2. Pour the vegetable mixture into a blender filling the jug 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.
    3. 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (30)


    I followed the recipe exactly for my first time out. My husband and I really liked the flavor, though it was too spicy for our three-year-old. The only thing I would change is that I wouldn't puree everything. We like our chowder a little chunkier, so I'll leave corn, potato and onion chunks aside when I puree next time. But I'll definitely make it again. My husband is a very confirmed meat/dairy eater and he had no idea this was vegan. I served it in bread boules for the adults and made mini-boules for the kids out of rolls. Fun, easy and warm/spicy on a cold New England night.  -  28 Oct 2009  (Review from Allrecipes USA and Canada)


    I'm a vegetarian and not a vegan so I didn't have any problem with using margarine. I used real milk, substituted green chilis for the red, and skipped the lime. It was totally yummy! My fiance made some homemade bread to complete the meal which I definitely recommend if you have a breadmaker. This recipe says that there are 6 servings but I think we will get closer to 10-12 out of it.  -  13 Jul 2009  (Review from Allrecipes USA and Canada)


    very good. a little spicy. cut chili powder in half if you're a weakling like me. also, i only blended 1/4 of the soup into mush. left the rest chunky.  -  02 Dec 2009  (Review from Allrecipes USA and Canada)