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.

Fennel Orange Cranberry Slow Cooker Oatmeal

It’s time once again for Recipe ReDux! And the theme this month is SPICE. Not the ones you use every other day in practically every recipe. No, we’re talking those spices at the back of the cabinet that you bought once for some unknown reason and have simply forgotten about them. Autumn is a perfect time to incorporate a variety of spices in your cooking – they create a warm, hearty flavor that can brighten up any chilly day!

And the recipe I made for you will give you a bright start right in the morning. Let’s talk about fennel seed. I was first introduced to this herb in tea form by my grandparents (see bonus recipe at the bottom). If you haven’t tried it, fennel seed has a sweet anise-flavor and is just bursting with health benefits. And here are just a few of them:

• Has many health benefiting nutrients, essential compounds, anti-oxidants, dietary fiber, minerals, and vitamins.
• Contains numerous flavonoid anti-oxidants like kaempferol and quercetin.
• Rich source of dietary fiber. 1 teaspoon of fennel seed has about 1.5 grams fiber.
• It helps lower LDL cholesterol levels.
• Contains essential oil properties that are known to have antioxidant, digestive, carminative, and anti-flatulent properties.
• They have a concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium.
• They also contain: vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin.

Ok, enough of the health lesson. Clearly you should be consuming more fennel, and I have just the way to do it! This slow cooker oatmeal is #unprocessed, healthy, filling and has just enough of a bright zing to it that it’s perfect to get your morning started. Plus it’s EASY. Just mix everything together in your slow cooker or crockpot, turn it on, and you’ve got a hot breakfast ready and waiting upon waking up.

Fennel Orange Cranberry Slow Cooker Oatmeal, inspired by FoodNetwork

Serves 4

• 1 C steel cut oats
• 3 tbsp honey (or maple syrup if vegan)
• 1 C fresh or frozen cranberries (washed)
• 1 orange – zested and the juiced
• 1 tsp dried fennel seed
• 4 tbsp flaxseed meal
• 4 C water

Combine everything into your slow cooker or crockpot the night before you plan to eat this, mixing ingredients well. Cover and set to low, to cook 6-8 hours.

In the morning, stir and taste, adding honey as necessary. Serve into bowls and enjoy with a splash of your favorite non-dairy milk.

Store leftovers in a covered container in the fridge up to 4 days. Reheat with a bit of water or milk in the microwave!

Bonus fennel recipe: fennel tea! Simply heat water like you would for any cup of tea. In a tea infuser, place 1 tsp of dried fennel seed and place that in your mug. Pour in hot water and let steep for five minutes. Sweeten with honey if desired. This is a great home remedy for stomach cramps, bloating or gas. Not a pleasant thought, but it really does the trick, and no drugs needed!

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 

Slow Cooker Cranberry Steel Cut Oatmeal

Do you ever have those mornings that are slow, lazy, cold, and make you not want to get up for work? That kind of morning is what this oatmeal is perfect for. Dump a few simple ingredients into your slow cooker the night before, let it cook while you sleep, and wake up to the aroma of warm and comforting oatmeal, that is healthy, hearty and even vegan! Top with your preferred sweetener and bask in the glory of not having to prepare a meal while you’re still half asleep.

This oatmeal utilizes a winter favorite: fresh cranberries. The juicy little bulbs are full of vitamins, and have just enough punch of sour that they’re sure to get your taste buds, along with the rest of you, ready to tackle the day.

Slow Cooker Cranberry Steel Cut Oatmeal

Serves 4, can be doubled

• 1 C steel cut oats
• 1 C fresh cranberries
• 2 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 3-4 tbsp flaxseed meal
• 4 C water

Spray the interior walls of your slow cooker or crockpot with PAM. In the order they appear above, pour ingredients into the slow cooker and stir well.

Cover and turn on to LOW for 6-8 hours. If you want this sooner, turn to HIGH for 3-4 hours. Stir again and serve hot. Top with maple syrup or brown sugar, and if you’re not vegan: honey or white chocolate chips. Enjoy!

This can also be portioned out for leftovers, which is what I do. Simply spoon into airtight containers, allow to cool completely, and refrigerate. Reheat, adding a bit of water or non-dairy milk. Stir and eat!

How do YOU battle the cold, dreary winter mornings?