Crockpot Loaded Creamy Corn Chowder
This chowder has been given a few healthy tweaks and loaded up with flavorful ingredients that will warm you from the inside out.
Servings: 6 people
Calories: 269kcal
Ingredients
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
- 16 ounces corn frozen
For the Toppings
- 1/4 cup tomato diced
- 1/4 cup purple onion diced
- 1/4 cup scallions thinly sliced
- 1/4 cup cheddar cheese reduced-fat
Instructions
- 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.
Nutrition
Serving: 1.5cups plus toppings | Calories: 269kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 152mg | Fiber: 3g | Sugar: 8g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9