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

2 red chile peppers, minced

1 tablespoon chili powder

2 teaspoons salt

1 tablespoon parsley flakes

black pepper to taste

1 ¾ cups soy milk

¼ cup margarine

1 lime, juiced

Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.

Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.