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Vegetarian Slow Cooker Corn Chowder

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Wholesome and filling, this vegetarian corn chowder recipe is for your slow cooker. You can use lower fat or skim milk instead of half-and-half, and make sure to wash your hands thoroughly after handling hot peppers! Serve the chowder with warm sourdough bread.

Ingredients:
  • 3 (15.25 ounce) cans whole kernel corn
  • 3 (15 ounce) cans cream-style corn
  • 1 (16 ounce) package frozen diced hash brown potatoes
  • 2 tablespoons butter
  • 3 bell peppers, chopped
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 1 large red onion, chopped
  • 1 large sweet white onion, chopped
  • 2 poblano peppers, seeded and chopped
  • 3 hot cherry peppers, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped
  • 4 cups half-and-half
Directions:
  1. Add whole kernel corn and cream-style corn to a slow cooker; stir in hash browns.
  2. Heat butter in a skillet over medium heat. Add bell peppers, celery, carrots, red onion, white onion, poblano peppers, cherry peppers, and jalapeño peppers; cook until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; pour in half-and-half.
  3. Cover slow cooker; cook on Low for about 3 hours, stirring occasionally.
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