Food. Glorious food.

I have to share this recipe!!! It's totally yummy and so easy to make!
{sorry for the funny photo, I had begun eating my soup and realized I hadn't taken a photo of it yet! LOL}

Tangy Vegan Crockpot Sweet Potato Corn Chowder

Ingredients

2 cans whole kernel corn

3 cups vegetable broth/stock

3 sweet potatoes diced

1 large onion diced

1 clove garlic minced

2 red chile peppers minced

1 tbl chili powder

2 tbl salt

1 tbl parsley

black pepper to taste

1 3/4 cups soy milk

1/4 cup organic butter/margarine

1 lime juiced

Directions

Place corn, vegetable stock, potatoes, onion, garlic, chili powder, salt, parsley, black pepper in slow cooker. Cook on low 7 hours.

After that is finished cooking, pour the mix into a blender filling pitcher halfway. Puree in blender until smooth. Then pour into the crockpot. Once everything has been pureed stir in soy milk and butter/margarine. Cook on low for another hour. Add lime juice.

Some things to note

I didn't add the red chile's. I didn't think it needed any more spice. Also A doesn't do well with too spicy stuff so I didn't want to take the chance.

I used cream corn because it is what I had on hand. You can't even tell once it's pureed the difference between regular or creamed.

You can use regular potatoes if you wish, I used sweet potatoes because I don't normally eat regular potatoes.

I also didn't add the lime juice, it was fine without it.

This recipe was VERY good! In fact, it made so much we ate lunch on it the next day and then froze the rest! I love this soup!

A really cool side note! Julie my new friend and cool chick featured me on her blog.
Go check it out! I am honored, thanks Julie!!!!