Slow Cooker Corn, Pepper and Potato Chowder

Let’s hear it for soup season! The temperature is officially down to freezing now on a regular basis. But we still haven’t had to turn the heat on inside. Granted…it’s currently 63 degrees in my home and my fingers are cold just typing this. But that’s what cooking is for, right? The oven heats up the kitchen, jalapeno seeds heat up your finger tips, and the steam floating upward upon opening the lid of your soup pot nicely warms your face. At least temporarily.

The real warmth and comfort come from eating and enjoying the soup! And this one is incredibly warm and oh-so-comforting. It’s packed with all sorts of good vegetables, is made creamy with potatoes and soy milk, and the spices add just a hint of fire to your tongue and throat as it goes down. Yes, this soup, or chowder, is where it’s at. And it only takes about 30 minutes TOTAL of prep time, at the start and finish! Yep, chop up a few things, saute for just a bit, and throw everything into your slow cooker. Dinner will cook itself and you can come home to the best smells and tastes a cold winter night begs for.

And of course this is SOUPer healthy. Tons of vegetables and flavor and it’s going to be very hard to go back to those boxed soups everyone raves about. I’d be willing to bet this even freezes well…assuming there are enough leftovers to warrant freezing! Go ahead – take some time to get this going and your whole family will be grateful.

Slow Cooker Corn, Pepper and Potato Chowder, adapted from Oh My Veggies

Serves 4

• 1 tbsp olive oil
• 1/2 onion, diced
• 3 shallots, minced
• 1 jalapeno, most of the seeds removed and diced
• 4 C hot water
• 1 vegetable bullion cube (or replace water and cube with 4 C veggie stock)
• 1 bell pepper, diced
• 6 small Idaho potatoes, peeled and diced (about 3 cups once diced)
• 4 C frozen corn kernels, divided
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp ground sea salt
• 1 C non-dairy milk
• Salt and pepper, to taste

Heat oil in a saute pan over medium heat. Cook the onion, shallots and jalapeno for about 5 minutes, or until onions are translucent.

Pour hot water over the bullion cube in your slow cooker (or pour in the stock). Add to that the sauteed veggies, diced pepper & potatoes, 1 cup of the corn, and all spices. Reserve the milk and remaining corn for later.

Cover and set to high for 4-6 hours, or low for 8-10 hours. Make sure the potatoes are tender.

Remove the lid and turn off the heat, allowing the soup to cool a bit – about 10-15 minutes. Use either an immersion blender or stand blender to puree the soup until creamy and smooth. Add the milk and remaining corn. Stir together, replace the lid, and turn on the slow cooker to high again for 20-30 minutes, to heat through.

Taste and adjust as necessary – some freshly cracked black pepper goes a long way!

Serve hot with a crusty slice of your favorite bread, like this beer flax bread.