Slow Cooker Corn & Red Pepper Chowder

Name: Slow Cooker Corn & Red Pepper Chowder
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 medium yellow onions, diced or 2 cups diced yellow onions; 1 medium red bell pepper, seeded and diced; 3 cups yukon gold potatoes or 1 lb yukon gold potato; 4 cups frozen corn kernels; 4 cups vegetable broth; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1 cup soymilk or 1 cup almond milk; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper

Submitted by Marcie Booker

"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."

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Ready In:: 8hrs 30mins
Ingredients:: 13
Serves:: 6

ingredients

2 tablespoons olive oil
1 medium yellow onions, diced or 2 cups diced yellow onions
1 medium red bell pepper, seeded and diced
3 3 cups yukon gold potatoes or 1 lb yukon gold potato
4 cups frozen corn kernels
4 cups vegetable broth
1 teaspoon ground cumin
¹⁄₂ teaspoon smoked paprika
¹⁄₈ teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup soymilk or 1 cup almond milk
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper

directions

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.
Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
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.
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.
Serve topped with additional corn, diced bell pepper, and/or sliced scallions.