Slow Cooker Corn & Red Pepper Chowder

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.

• Ready In: 8 hrs 30 mins
• 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  medium yukon gold potatoes, diced or 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

1. 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.
2. Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
3. 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.
4. 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.
5. Serve topped with additional corn, diced bell pepper, and/or sliced scallions.