The slow-cooker is perfection to me. I remember when BL and I first started dating, he owned one cookbook- a 5 ingredient, healthy crock-pot book that he cooked out of constantly. I thought it was incredibly charming, this sweet Midwestern boy who knew his way around the kitchen.
Of course, come to find out, he really only knew his way around the slow-cooker but by that point, it didn’t matter. I was head-over-heels smitten and I’m happy to pick-up the cooking responsibilities to this day, a decade-plus later.
One of the first meals he made for me was a vegetable stew in the crock-pot. With only five ingredients, it got the job done for two grad-school students but a far cry from anything I’d request again. I’m pretty sure the base was a package of frozen vegetables and a can of cream-of-mushroom soup. Maybe a dried-herb or two for flavor.
Well, we’ve come a long way from that dish. This slow-cooker chowder is thick, hearty, creamy and packed with vegetables. It’s the perfect meal when you’re craving vegetables and comfort. It might not be five ingredients, but it’s almost as effortless.
The thing I dislike about most crock-pot meals is that you usually have to start them on the stove first. The slow-cooker is many things, but saute pan it’s not. Therefore, in order to have crispy, caramelized vegetables, you usually need to do some advance prep first.
You can do that for this soup. Completely optional. And, if you are making this in your Instant Pot instead of a traditional slow-cooker, I might recommend it. Give the onions, celery and potatoes and little saute to soften before adding in the rest of the ingredients. Since the Instant Pot has a saute function, this shouldn’t add more time.
But. But. You don’t have to. I’ve made this one now a few times and each time I become lazier and lazier. Dump in everything, cook on low until everything is nice and tender and you’ve got soup! To thicken without the use of additional butter and cream, stir in some soy milk and corn starch before serving.
I’m calling for soy milk here as I think it gives more body than almond milk, but really, any plain-milk option should work. The corn-starch isn’t optional; it allows the entire soup to thicken to chowder status, which is what we want. If you want your soup even thicker, puree a little of the vegetables with broth in a blender and then add back to the soup. I do this trick sometimes when I want a really thick bowl of soup and it works wonders.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Slow Cooker Vegetable Chowder! Save this vegan and gluten-free meal when you want an easy dinner option. Start in the morning and it’s ready by the time you get home from work. Potatoes and vegetables in a creamy sauce.
- 1/2 cup chopped onion
- 2 cups chopped potatoes
- 1 cup chopped carrots
- 1 bell pepper, chopped
- 2 cups chopped fresh green beans
- 1/2 cup chopped celery
- 1 15 ounce can creamed corn
- 3 cups vegetable broth
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup soy milk (or other milk)
- 2 tablespoons corn starch
- Place the onion, potatoes, carrots, pepper, green beans, celery, creamed corn, broth, parsley, basil, and oregano in the base of a crock-pot. Cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender and cooked through. Season to taste with salt and pepper; depending on the saltiness of your broth you may or may not need salt. I usually add 1/2 teaspoon and go from there.
- Whisk together the soy milk and corn starch until dissolved. Slowly add the soy milk mixture to the chowder and cook on high another 30 minutes until thickened. Serve!