Slow Cooker Truffle Corn Chowder
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.
Equipment
- Slow Cooker
- stove
Ingredients
- 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
- 2½ 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