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–+ servings

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.
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Servings: 6 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes

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
US Customary - Metric

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

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 53g | Protein: 8g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Sodium: 1059mg | Potassium: 1125mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4232IU | Vitamin C: 37mg | Calcium: 59mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.