Tangy Vegan Crockpot Corn Chowder

I found this recipe online the other day and whipped it up for dinner tonight. This was a delicious soup, of course I made a few alterations to the recipe as it was printed out on AllRecipes.com. Here is the recipe as I made it.











Tangy Vegan Crockpot Corn Chowder

2 (12 ounce) cans Whole Kernel Corn
3 cups Vegetable Broth
3 Potatoes, diced
1 large Onion, diced
1 clove Garlic, minced
1 tablespoon Chili Powder
2 teaspoons Salt
1 tablespoon Parsley Flakes
1 3/4 cups Soy Milk
1/4 cup Margarine

Place the corn, vegetable broth, potatoes, onion, garlic, chili powder, salt and parsley flakes in a slow cooker, cover. Cook on low for 7 hours.

Stir in the soy milk and margarine, cook on low for 1 hour.