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Slow Cooker Corn & Red Pepper Chowder

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“Yup, this Slow Cooker Corn and Red Pepper Chowder hits all the right marks. Hearty, creamy, satisfying, chock-full of sweet corn countered perfectly by smoky red bell pepper, cumin, smoked paprika, and a smidge of cayenne.”
READY IN:
8hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a medium saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
  2. Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
  3. Turn the slow cooker off and remove the lid. Allow the soup to cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup. Return it to the slow cooker and turn it back on.
  4. Stir in the remaining 3 cups corn and soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.
  5. Serve topped with additional corn, diced bell pepper, and/or sliced scallions.

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