Tangy Vegan Crockpot Corn Chowder

Ingredients

• 6 servings pepper black to taste
• 1 tablespoon chili powder 
• 1 clove garlic minced
• 1  juice of lime juiced
• 0.3 cup butter 
• 1 large onion diced
• 1 tablespoon parsley flakes 
• 3  potatoes diced
• 2  chile peppers red minced
• 2 teaspoons salt 
• 1.8 cups soy milk 
• 3 cups vegetable broth 
• 24 ounce kernel corn whole canned

Equipment

• pot
• blender
• kitchen towels
• slow cooker

Directions

1. Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
2. Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more.
3. Add the lime juice to serve.