Creamy Corn Chowder

Sometimes, I get on a corn kick. I created this recipe on a cold December day in North Carolina when I wanted a creamy, satisfying, cold weather chowder. It's made with frozen organic corn, and it is delish! Make sure you get organic corn, since it is a highly genetically modified crop.

Ingredients:

• 1 pint soy creamer
• 2 cans creamed corn
• 1 bag frozen yellow corn
• 1 bag frozen white corn
• 1/2 C water
• 1/2 C plant-based milk
• 2 T vegan buttery spread
• 1 onion, finely chopped
• 2 Not-Chick'n bouillon cubes*
• 3 cloves garlic
• New Mexico dried chile powder to taste
• salt and pepper to taste

Preparation:

1. Put creamer, corn, and creamed corn in a slow cooker with the vegan buttery spread and turn it on high.
2. Rinse cans with 1/4 cup water each and add residue.
3. In a high speed blender, blend onion, garlic, bouillon cubes, and plant-based milk until pureed. Add to the slow cooker.
4. Add New Mexico chile pepper, salt, and pepper.
5. Heat until hot and fully blended.
6. Enjoy!

Notes:

* I use Edward & Sons vegan Not-Chick'n bouillon cubes. They are available at Whole Foods and other specialty grocery stores.