Slow Cooker Vegetable Chowder
Slow Cooker Vegetable Chowder! Save this vegan and gluten-free meal when you want an easy dinner option. Start in the morning, and it'll be ready by the time you get home from work! Potatoes and vegetables in a creamy sauce.
Equipment
Ingredients
- 1/2 cup chopped onion
- 2 cups chopped potatoes
- 1 cup chopped carrots
- 1 bell pepper, chopped
- 2 cups chopped fresh green beans
- 1/2 cup chopped celery
- 1 15 ounce can creamed corn
- 3 cups vegetable broth
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup soy milk, or other milk
- 2 tablespoons corn starch
Instructions
- Place the onion, potatoes, carrots, pepper, green beans, celery, creamed corn, broth, parsley, basil, and oregano in the base of a crock-pot. Cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender and cooked through. Season to taste with salt and pepper; depending on the saltiness of your broth, you may or may not need salt. I usually add 1/2 teaspoon and go from there.
- Whisk together the soy milk and cornstarch until dissolved. Slowly add the soy milk mixture to the chowder and cook on high for another 30 minutes until thickened. Serve!
Nutrition
Serving: 1servingCalories: 261kcalCarbohydrates: 58gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 1075mgPotassium: 1028mgFiber: 8gSugar: 13gVitamin A: 7410IUVitamin C: 78mgCalcium: 147mgIron: 3mg