I’ve had a slow cooker ever since I left university, I’d like to say I’ve had one since before they were cool but lets be honest, I don’t think slow cookers ever have been cool. They are however amazingly useful. After university I landed a job working in the city which, as a rule, meant long hours and a long commute. My slow cooker meant that there were days I could come home to a delicious smell and a meal waiting for me. While I was ill and my endo was flaring, the slow cooker was equally invaluable as it meant on bad days I could shuffle down stairs, throw food into the cooker and go back to bed. By the time Kenny got home, dinner would be mostly ready. These days my instant pot is my slow cooker and with its timer function it’s even more useful than the old one I used to have.
I’ve been using different versions of my potato and corn chowder recipe for years, even before I became vegan. However, now that I am vegan, its taken me a while to find a version I’m happy with. This week I finally cracked it. This soup is amazingly creamy, flavorful and yet you spend less than 10 mins paying it any attention, the rest of the time it spends in the loving arms of the slow cooker while it happily cooks you dinner. Don’t you want to come home to dinner already made?
- Serves: 4 as main course
Ingredients
- 700g Potatoes
- 500g Frozen Sweetcorn
- 3 tbsp Gram Flour
- 1.5 Ltr Vegetable Stock
- 1 tsp dried Thyme
- 1 tsp dried Rosemary
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 250ml Oat Milk (or as needed)
- 2 tbsp Vegan Butter
- 1/4 cup Oat Creme Fraiche
- Salt & Pepper, to taste
- Fresh Parsley (Optional)
Roughly dice your potatoes and add your sweetcorn, toss them both with the gram flour and seasonings. Add the stock, season with some salt and plenty of pepper and leave in the loving arms of your slow cooker – either on low for 7-8 hours or on high for 3-4 hours.
When you come back to your slow cooker at the end of the time, add the butter, creme fraiche, and as much milk as is needed – the milk is to help the soup feel creamy but also to ensure its not too thick so add gradually. Depending on your potatoes you may need the full amount or slightly less. Gently stir until everything is fully mixed, season to taste (I like plenty of pepper with mine), top with plenty of fresh parsley and serve with some fresh crusty bread. Wasn’t that easy?
