Slow Cooker Corn Chowder

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.

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2. Heat olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, until transparent, about five minutes.

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3. Transfer the onion to the slow cooker.

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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.

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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.

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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.

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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.

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