Friday, March 6, 2015

Slow Cooker Corn + Sweet Potato Chowder


A while back I asked the Local Food Rocks Facebook fans for what kind of recipe they would be interested in reading. The consensus was something vegetarian, in a slow cooker. How could I resist such a request?

This Slow Cooker Corn + Sweet Potato Chowder is for all the fans.

It's March, so (fingers crossed) Spring is on its way, but undoubtedly there will still be a few cold days where you'll be craving something warm and comforting. This soup will do the job.

I like to think of this recipe as a touch of New England with a hint of Tex-Mex thanks to a few chipotle peppers in adobo. This one-pot meal gives you sweet and spicy flavors in a light, yet creamy tasting soup.



Slow Cooker Corn + Sweet Potato Chowder
Serves 6-8

Ingredients
  • 1/2 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 3 chipotle in adobo, minced
  • 1 1/2 pounds of frozen corn
  • 4 medium-sized sweet potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 1/2 cups of unsweetened coconut milk
  • Salt and black pepper, to taste
Directions
  1. Place all the ingredients up to the coconut milk into the slow cooker insert.
  2. Place on the cover. Cook on low for 6 1/2 hours.
  3. After 6 hours, stir in the coconut milk. Put the lid back on and let it finish cooking.
  4. Serve immediately.
Serving Suggestion
  • For the meat eaters out there: Top each serving with 1 strip of crumbled bacon.
Yum

Photos by Renato Ghio
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