Slow Cooker Cheesy Potato Corn Chowder

Name: Slow Cooker Cheesy Potato Corn Chowder
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 2 Tablespoons olive oil; 1/2 large sweet onion (chopped); 3 cloves garlic (minced); 2 large carrots (peeled, chopped {about 1 1/2 cups}); 1 celery stalk (chopped); 1 teaspoon cumin; 5-6 russet potatoes (peeled, chopped into cubes); 4 cups vegetable broth; 15 oz. canned corn (drained, rinsed); 1 chipotle chili pepper in adobo sauce ({more or less depending on your tastes}); 1 teaspoon cumin; 1/2 teaspoon cayenne pepper ({optional for spice}); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper (freshly-cracked); 1/2 cup heavy cream ({you can use half and half or even milk}); 1 cup pepper jack cheese ({more for garnish}); 1/2 teaspoon crushed red pepper ({optional for spice})

Slow Cooker Cheesy Potato Corn Chowder is a great vegetarian meal paired with a vegetable, bread and salad.

Prep15 min
Cook6 hr
Total6 hr 15 min
Makes6 servings
Calories402

Ingredients

6 servings

2 Tablespoons olive oil
1/2 large sweet onion (chopped)
3 cloves garlic (minced)
2 large carrots (peeled, chopped {about 1 1/2 cups})
1 celery stalk (chopped)
1 teaspoon cumin
5-6 russet potatoes (peeled, chopped into cubes)
4 cups vegetable broth
15 oz. canned corn (drained, rinsed)
1 chipotle chili pepper in adobo sauce ({more or less depending on your tastes})
1 teaspoon cumin
1/2 teaspoon cayenne pepper ({optional for spice})
1/2 teaspoon kosher salt
1/4 teaspoon black pepper (freshly-cracked)
1/2 cup heavy cream ({you can use half and half or even milk})
1 cup pepper jack cheese ({more for garnish})
1/2 teaspoon crushed red pepper ({optional for spice})

Method

1
Heat a large skillet over medium heat and add 2 Tablespoons olive oil. Sauté the onion, garlic, carrots, celery and cumin for 2-3 minutes {you can skip this step if you like, it just help release the flavors before putting it in the slow cooker}.
2
Add the carrot mixture to the slow cooker along with the potatoes, vegetable broth, corn, chipotle pepper, cayenne pepper, kosher salt, pepper and cook on low for 6-8 hours or high for 4 hours {cook times vary on the slow cooker}.
3
When done you can use an immersion blender or regular blender to puree the soup to the constancy you like or you can leave the soup chunky. Add the heavy cream and cheese into the soup and stir. Let sit for a few minutes to let the cheese melt. Add crushed red pepper if you like.
4
Serve the soup in soup bowls with extra pepper jack cheese, chopped green onion, sour cream and croutons.