Potato Corn Chowder (Crock Pot)

I developed this recipe last summer to use up an overabundance of sweet corn and other fresh summer vegetables. This makes a lot of soup, so luckily it reheats well!

• Ready In: 10 hrs 45 mins
• Yields: 15 cups

Ingredients

• 6  cups fresh corn (about 12 ears)
• 1  cup onion, chopped
• 10  ounces potatoes, diced
• 1⁄2 cup red bell pepper, chopped
• 1  cup fresh green beans, cut into 1 inch pieces
• 1  cup carrot, sliced
• 1  cup celery, chopped
• 1  chili pepper, chopped
• 1 (14 1/2ounce) can vegetable broth
• 2  cups water
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon fresh ground black pepper
• 1  teaspoon dried basil
•  cayenne pepper, to taste

Directions

1. Place everything in a 6 quart crock pot and mix together.
2. Cover and cook on low for 8-10 hours (you can't really cook this too long!).