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.
