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Crockpot Potato Vegetable Chowder

Now that it’s getting chilly out, we start using the crockpot a couple times a week.  It’s so easy to just add water and either a piece of meat or a bunch of vegetables (or both!) and when you come home at the end of the day you have an amazing hot meal!

This recipe features the vegetables that we got in our CSA box this week.  Red skin potatoes (although I think any potato would work here), leeks, and broccoli.  We also had a bag of frozen organic corn, and thought that would go nicely with it too.

First, chop up your potatoes and leeks and add to the crockpot along with frozen corn.  Add flour and stir to coat vegetables. Stir in water, bouillon cube, onion powder, garlic powder, and thyme. Set crockpot on low for 6 hours.  Set it and forget it!

When you get home (or about an hour before serving), add broccoli and coconut milk.  I love coconut milk in this recipe to make it rich and creamy while keeping it dairy-free.  I like this brand because it is organic and the can is BPA free, unlike other brands of canned coconut milk I’ve seen.

Ladle into individual bowls, don’t forget to add salt and pepper to taste, and enjoy!


Crockpot Potato Vegetable Chowder
Recipe type: Dinner
Serves: 4 servings
Prep time:
Cook time:
Total time:
A rich, creamy, and hearty vegan crockpot soup!
  • 3 medium potatoes, chopped
  • 3 leeks, chopped
  • 1 bag (10 oz) frozen sweet corn
  • ¼ cup all purpose gluten-free flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 vegetable bouillon cube
  • 5 cups water
  • For later:
  • 1 large head broccoli, chopped
  • 1 cup full fat canned coconut milk
  • Salt and pepper
  1. Place potatoes, leeks, and corn in crockpot.
  2. Add flour and stir to coat vegetables.
  3. Now add onion and garlic powder, thyme, water and bouillon cube.
  4. Set slow cooker to low for 6 hours.
  5. About an hour before serving, stir in coconut milk and broccoli.
  6. Add salt and pepper to taste, enjoy!



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