Slow Cooker Corn Chowder
It was a cold and rainy Sunday when I hurried out of the retail store where I worked and across the plaza to the nearest coffee shop. I waited in the long line of other soaked, grumbling and hungry customers waiting to get my tomato soup and London fog, dreaming of how wonderful they would taste. When I reached the front of the queue and read the lunch board, the tomato soup had a chalk strike through its heart and I knew my day was not going to recover from such a set back. Corn chowder was scooped into a paper container and I dejectedly paid for my lunch and ran back to work. Sitting in the dingy, fluorescently lit back room I took a small spoonful of corn chowder. And my life was never the same. I have no idea what sort of witchcraft was in this magical soup, but I've rarely eaten a soup that was even close to the complexity of flavours in this corn chowder. It's now become a new goal of mine to cook soups as delicious as this one. For this Oh My Veggies recipe, you'll need:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 3 medium Yukon gold potatoes, diced
- 4 cups frozen sweet corn kernels
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1 tsp sea salt
- 1 cup milk
- extra salt and pepper to taste
1. Prep vegetables.
2. Heat olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent, about five minutes.
3. Transfer the onion to the slow cooker.
4. Add the bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper and salt to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
5. Turn the slow cooker off and remove the lid and allow the soup to cool slightly. Using an immersion blender, or working in batches with a regular blender, puree the soup. Return to the slow cooker and turn it back on.
6. Stir the remaining corn and milk into the blended soup. Cover the slow cooker and cook on high for another 20-30 minutes until heated through. Season with salt and pepper to taste.
This chowder is sweet, creamy and stick-to-your-ribs hearty. It's the perfect meal to come home to after a long days work and cold, wintery commute. I think this is something that would freeze very well, since it is a thicker consistency than most soups, and would be great to have on hand for those days or nights when cooking isn't going to happen.