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Ingredients
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2 (12 ounce) cans whole kernel corn
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3 cups vegetable broth
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3 potatoes, diced
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1 large onion, diced
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1 clove garlic, minced
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2 red chile peppers, minced
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1 tablespoon chili powder
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2 teaspoons salt
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1 tablespoon parsley flakes
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black pepper to taste
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1 ¾ cups soy milk
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¼ cup margarine
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1 lime, juiced
Directions
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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.
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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. Add the lime juice to serve.
Nutrition Facts (per serving)
320 | Calories |
11g | Fat |
53g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 320 | |
% Daily Value * | |
Total Fat 11g | 13% |
Saturated Fat 2g | 9% |
Sodium 1493mg | 65% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 7g | 25% |
Total Sugars 11g | |
Protein 9g | 18% |
Vitamin C 51mg | 57% |
Calcium 72mg | 6% |
Iron 3mg | 17% |
Potassium 815mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.