This light, yet filling soup is the perfect antidote to excessive Valentine’s Day chocolate consumption, mine of which has been winding down, thank goodness. I’m a chocolate/sweets lover for sure, but it’s time for a break…at least for a few days. This is also an excellent choice for Meatless Monday or a meatless Lenten Friday.
Aaaannnnd, soup has been helping me cope with the cold weather we have been having. Yes, I know, it’s Michigan in February and we have been royally spoiled. But this past week of winter crushed me. Grey skies, snow flurries, and single digit temps. Wah. Wah. It also didn’t help that the rest of my family was vacationing in Florida. Please stop sending sunny Florida pictures and being angry about the “chilly” Florida temps…I would take 60 degrees happily. Instead, I’m bundled in my car listening to Margaritaville radio on Sirius instead, which is a legit antidote to grey winter skies and temps.
I’ll admit that one thing I enjoy about winter is comfort food. I like spending a little more time in the kitchen, trying out some of my more labor intensive recipes. But those meals can get heavy, and the dishes pile in the sink all too quickly. So this light and tasty chowder is where it’s at. Bonus: you make this soup in your slow cooker with minimal hands on time. Win and win.
I slightly adapted this light chowder from Oh My Veggies. Thank you!
- ½ yellow onion, diced
- 2 red bell peppers, diced
- 2 cups Yukon Gold potatoes, diced (I didn't peel them)
- 3 cups fresh or frozen corn
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ⅛ tsp cayenne pepper (optional)
- 1 tsp kosher salt
- 1 cup almond milk (or milk of your choice)
- salt and pepper to taste
- Optional~ Heat olive oil over medium heat and saute onion and red pepper until softened. If you're really short on time, feel free to skip this step!
- Place onion, red peppers, potatoes, 1 cup of corn, broth, cumin, smoked paprika, cayenne pepper, and salt in slow cooker.
- Cook on low 6 to 8 hours or high 4 to 6 hours, until the potatoes are tender.
- Remove the lid from slow cooker (let cool a few minutes) and use an immersion blender to puree to your desired consistency.
- Stir in the remaining 2 cups of corn and almond milk. Cook an additional 20 to 30 minutes.
- Season with salt and pepper to taste.
I hope you enjoy this light and healthy chowder as much as my family did. Also toddler approved!