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Tuesday, September 9, 2014

Slow Cooker Corn and Red Pepper Chowder


I've started to really focus on preparing crock pot meals or casseroles on Sunday nights. Those types of meals are helpful to create enough leftovers for both Dave and me to take for lunches for most of the week. If I can make my leftovers last until Thursday and keep both Dave and me happy and full at lunch time, then I consider the recipe to be a winner.

Recipe from Oh My Veggies.

Ingredients:
-2 tablespoons olive oil
-1 medium yellow onion, diced (about 2 cups)
-1 medium red bell pepper, seeded and diced
-3 medium Yukon Gold potatoes, diced (about 3 cups, or 1 pound)
-4 cups frozen sweet corn kernels, divided 
-4 cups vegetable broth
-1 teaspoon ground cumin
-1/2 teaspoon smoked paprika
-1/8 teaspoon cayenne pepper
-1 teaspoon kosher salt
-1 cup milk
-Additional salt & freshly ground black pepper to taste
-Chopped red bell pepper, corn kernels, and sliced scallions to garnish


I know that it's no fun to "cook" something before throwing it in the crock pot, but with onions, it's usually necessary. Heat the olive oil in a medium skillet. Add the onion and cook, stirring occasionally for about 5 minutes. Add the onion, red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt to your slow cooker.
Cook on low for 8-10 hours or on high for 4-6 hours. You'll want to make sure the potatoes are tender.

Turn the slow cooker off and remove the lid in order to allow the soup to cool slightly. Use an immersion blender to puree the soup. Once the soup is pureed, turn the slow cooker back on.

Stir in the remaining 3 cups corn and the milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.


Dave and I both enjoyed this recipe. This made a large amount of chowder and we happily enjoyed it for dinner and several lunches. The smoky flavor from the cumin and paprika in this is nice and I think adding in the whole corn at the end of the cook time helped to bring a nice texture to the dish. I crumbled a little vegan bacon to serve in mine -- if you'd like some additional smokiness, I recommended adding the vegan bacon. 

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