Ingredients Jump to Instructions ↓

  1. 2 (12 ounce) cans whole kernel corn

  2. 3 cups vegetable broth

  3. 3 potatoes, diced

  4. 1 large onion, diced

  5. 1 clove garlic, minced

  6. 2 red chile peppers, minced

  7. 1 tablespoon chili powder

  8. 2 teaspoons salt

  9. 1 tablespoon parsley flakes black pepper to taste

  10. 1 3/4 cups soy milk

  11. 1/4 cup margarine

  12. 1 lime, juiced

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback