Slow Cooker Corn & Red Pepper Chowder
Ingredients
The chowder
-
2
tablespoons
olive oil
-
1
medium
yellow onion, diced
-
1
medium
red bell pepper, seeded and diced
-
3
medium
Yukon Gold potatoes, diced
-
4
cups
frozen sweet corn kernels
-
4
cups
vegetable broth
-
1
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
⅛
teaspoon
cayenne pepper
-
1
teaspoon
kosher salt
-
1
cup
soy or almond milk
For garnish
-
to taste
additional salt
-
to taste
freshly ground black pepper
-
as needed
chopped red bell pepper, corn kernels, and sliced scallions
Instructions
- Heat olive oil in a medium sauté pan and cook the onion until transparent.
- Transfer the cooked onion to the slow cooker along with the red bell pepper, potatoes, 1 cup of corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
- Cook on low for 8-10 hours or on high for 4-6 hours until the potatoes are tender.
- Allow the soup to cool slightly, then puree it using an immersion blender or a regular blender.
- Return the pureed soup to the slow cooker and stir in the remaining corn and soy milk.
- Cover and cook on low for another 20-30 minutes until heated through.
- Season with additional salt and pepper to taste before serving, topped with garnishes.
Nutrition Facts (estimated)
Servings
4-6
Calories
351
Total fat
10g
Total carbohydrates
63g
Total protein
9g
Sodium
1615mg
Cholesterol
0mg
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