FOR THE CHOWDER: 4 cups vegetable stock 2 cups almond milk, unsweetened or 2 cups canned coconut milk (creamier results) 2 1/2 tablespoons cornstarch 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 3/4 teaspoon salt 1/2 teaspoon pepper 2 cups red potato, diced 1 (16-ounce) package frozen corn FOR THE TOPPINGS: 1/4 cup diced tomato 1/4 cup diced purple onion 1/4 cup thinly sliced scallions 1/4 cup reduced-fat cheddar cheese
In a 3-4 quart slow cooker, whisk together vegetable stock, almond milk, cornstarch, olive oil, garlic powder, onion powder, salt, and pepper. Stir in potato and corn. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Serve topped with your favorite toppings. *For creamier results, remove 2-3 cups of the chowder prior to serving and add them to a blender. Puree on high and then return to the soup, stirring. Alternately, you can insert a hand blender (immersion blender) into the soup and puree until desired texture/level of creaminess is achieved.
Yields: 6 servings Serving Size: 1-1/2 cups plus toppings Calories: 269 Total Fat: 11 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 14 mg Sodium: 152 mg Carbohydrates: 34 g Dietary Fiber: 3 g Sugars: 8 g Protein: 10 g recipe adapted from:77recipes