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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.

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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!


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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


  • Slow Cooker
  • stove


  • 2 tbsp olive oil
  • ½ tsp chili flakes
  • 1 cup celery finely (chopped)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 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


  • 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


  • 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.


  • 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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