Slow Cooker Vegetarian Corn and Potato Chowder
This is the slow cooker version of vegetarian corn and potato chowder. Low calorie crock pot corn and potato chowder.
Servings: 4
Calories:
Ingredients
- Potatoes - 3 I used medium sized potatoes
- Corn Kernels - 2.5 cups I de-husked 2 corn cobs
- All purpose flour - 3 tbsps
- Onion Powder - 1 tsp
- Dried Oregano - 1 tsp
- Pepper Powder - 1 tbsp
- Dried Thyme - 1 tbsp
- Salt - 2 tsps
- Milk - 1.5 cups or as needed
- Vegetable Broth - 32 oz can
Instructions
Prep - Work
- Wash the potatoes and peel the skin and chop them into small pieces.
- Clean the corn cob and de-husk the corn and remove the kernels.
Steps
- Add the corn and potato in the slow cooker.
- Now add the 3 tbsps of all purpose flour.
- Mix them well and make sure they are coated well.
- Now add the vegetable broth, salt, pepper, dried thyme, dried oregano and onion powder.
- Slow cook it in low mode for about for 5 hours or in high mode for 2.5 hours.
- Once it is done, let it cool down a bit.
- Finally stir in the milk and if required add more salt.
Notes
Fresh herbs are preferred, but I went with dried ones.
Adjust salt, pepper powder and the herbs according to your taste preference.
Instead of store bought vegetable broth, home made dal water or any veggie broth can be used or you can use the broth cubes too.
Heavy cream or half and half milk can be used instead of 2% milk.
Butter or margarine can be added before serving. Adapted from Damn Delicious
Adjust salt, pepper powder and the herbs according to your taste preference.
Instead of store bought vegetable broth, home made dal water or any veggie broth can be used or you can use the broth cubes too.
Heavy cream or half and half milk can be used instead of 2% milk.
Butter or margarine can be added before serving. Adapted from Damn Delicious