Slow Cooker Truffle Corn Chowder

This delicious vegan chowder is perfect for the end of summer and is elevated by white truffle oil. So decadent and delicious and a perfect way to use up corn and potatoes.

August is in full swing and that means markets and gardens (if you are lucky enough to have one) are overflowing with fresh produce. I am so thrilled to bring you a NEW RECIPE featuring the Crockpot™ 4 QT Programmable Slow Cooker. This CORN CHOWDER is decadent without being heavy and could definitely be served at either a fancy backyard dinner party or an elegant weeknight meal. The best thing about this recipe is that the SLOW-COOKER does the work and YOU get to take all the credit. Don’t worry, I won’t tell.

Corn is simply gorgeous right now. We are very fortunate to have farmers markets and grocers that stock up on this seasonal veggie making corn abundant. When I started thinking of how I would highlight it, I thought what better way than chowder? Corn chowder originated in the Boston area and is traditionally made with cream and butter making it a rich, heavy (albeit delicious) soup. I haven’t eaten dairy in ten years so I thought why not try making this vegan and lightening it up a bit by using full fat coconut milk and olive oil. Yes folks, it worked like a charm and nary a cow had to be harmed for my tasting pleasure.

Besides corn, the next main ingredient is potatoes. These local mini taters were just perfect in the soup. The Crockpot™ 4 QT Programmable Slow Cooker took care of cooking them to perfection. I added my Moms carrots, celery, onions, garlic, a handful of spices and of course the “piece de resistance” TRUFFLE OIL . 

Once all of your veggies are prepped, add them to the slow-cooker, add the broth and spices and walk away. Cooking doesn’t get much simpler but as I mentioned earlier, this recipe TASTES like you slaved over it. 

This 4 qt slow cooker is the perfect size for a family of 3-4. It is easy to use and has 3 settings. High, low and keep warm. It also has a very handy timer option to keep from forgetting about your meal. I often like to prep my meals in the morning and then head out for my day. The timer will ensure I don’t over-cook! This 4 qt is more than the mister and I need for daily meals but will be perfect for meal prep. I will create larger portions and freeze for later enjoyment.

This soup is 100% perfect to eat on its own, BUT I wanted to kick it up a notch so I added a garnish of crispy potatoes, corn, green onion and chilis to the top. Totally optional but oh so delicious. 

The next time I make this soup I will try adding chickpeas to boost the protein level. Corn and chickpeas are a fabulous combo but adding moong dal or yellow lentils would be fabulous as well. Why didn’t I add them here you might ask? Well, I wanted to keep it as close to the original as possible. Let me know if you play with my suggested adaptations!

Slow Cooker Truffle Corn Chowder

Teri-Ann Carty
This delicious vegan Truffle Corn Chowder is perfect for the end of summer and is elevated by white truffle oil. So decadent and delicious and a perfect way to use up corn and potatoes.
Prep Time 15 minutes
Cook Time 5 hours
Course Dinner, Lunch, Main Course
Servings 6 people

Equipment

  • Slow Cooker
  • stove

Ingredients
  

  • 2 tbsp olive oil
  • ½ tsp chili flakes
  • 1 cup celery finely (chopped)
  • 1 cup carrots finely (chopped)
  • 3 cups mini potatoes (quartered)
  • 4 cups corn kernels (5-6 cobs)
  • 1 tsp paprika
  • 1 tsp salt (more to taste)
  • cracked pepper
  • cups vegetable broth
  • 1 can coconut milk
  • 1 tbsp truffle oil

GARNISH INGREDIENTS

  • 3 tbsp olive oil
  • ½ tsp chili flakes
  • 8 mini potatoes quartered
  • 1 cob corn kernels removed
  • 2 green onion
  • 1 large clove garlic
  • 1 tbsp truffle oil

Instructions
 

  • Turn on the slow cooker to high.
  • Add olive oil, chili flakes, onions and garlic. Stir to coat.
  • Add carrots, celery, potatoes, corn and spices. Mix to coat evenly.
  • Add in Vegetable stock and stir. Cover with lid and set timer for 4 hours.
  • After 4 hours, check the vegetables. Potatoes should be tender. Add in coconut milk, stir to incorporate and cook for 20-30 more minutes.
  • Reserve 2 cups of vegetables and set aside. Use an immersion blender to blend the soup. You aren't looking for a smooth puree, just a smoother texture. Add the reserved vegetables back to the pot. Cover with a lid and turn to low while you make the garnish.

GARNISH INSTRUCTIONS

  • Boil mini potatoes in salted water until fork tender. Approximately 7-10 minutes.
  • In a large pan, add olive oil and chili flakes over medium-high heat.
  • Add green onion, garlic and potato. Saute until the potato starts to brown. Add in corn. Cook for 3-5 more minutes until potatoes and corn are golden. Season with sea salt, cracked pepper and truffle oil.
  • Ladle chowder into bowls and spoon corn and potato garnish on top. Drizzle bowls with truffle oil and serve immediately.
  • Created using The Recipes Generator
Keyword chowder, dairy free, gluten free, plant based, slow cooker, truffle, vegan

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