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“An easy slow cooker recipe that doesn't use cream or milk.”
READY IN:
6hrs 25mins
SERVES:
4-6
YIELD:
4-6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over medium heat. Add onion and celery, cover, and cook until softened, about 5 minutes.
  2. Transfer the cooked vegetables to a 4 to 6 quart slow cooker. Add the potato, corn, bell pepper, and stock; season with salt and pepper, cover and cook on low for 6 hours.
  3. Ladle 2 cups of the soup solids into a food processor or blender and process until smooth. Stir the puree back into the chowder and taste for salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped tomatos and chives (or other fresh herbs).

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