Slow Cooker Cheesy Potato Corn Chowder
Ingredients
2 Tablespoons olive oil
1/2 large sweet onion, chopped
3 garlic cloves, minced
2 large carrots, peeled, chopped
1 celery stalk, chopped
1 teaspoon cumin
5-6 russet potatoes, peeled, chopped into cubes
4 cups vegetable broth
1 – 15 oz. can corn, drained, rinsed
1 chipotle chili pepper in adobo sauce
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly-cracked black pepper
1/2 cup heavy cream
1 cup pepper jack cheese (more for garnish)
1/2 teaspoon crushed red pepper
Directions
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.
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.
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.
Serve the soup in soup bowls with extra pepper jack cheese, chopped green onion, sour cream and croutons.
