Crockpot Potato, Corn and Cheese Chowder
This is a hearty soup that is easy to make and can be made vegan by simply leaving out the milk and cheese. I adapted the recipe by Nancy O’Connor in the Rolling Prairie Cookbook to make it a crockpot recipe. I love crockpot recipes because they take a little work up-front and then you can go do other things while dinner takes care of itself!
The recipe makes approximately 8 servings.
Here are the ingredients you’ll need:
6 medium potatoes
5 cups water
3 bay leaves
1/2 tsp salt
1 medium onion, chopped
1 1/4 cups lowfat milk
4 cups corn – fresh or frozen
1 tsp cumin
2 tbsp chopped fresh chives
1/4 tsp ground nutmeg
1/4 tsp black pepper
4 oz reduced fat Cheddar cheese, grated (be sure to buy cheese without animal rennet)
Add onion and diced potato to crockpot. (Leaving potato skins on)
Add corn, bay leaves, salt, cumin, chives, nutmeg, pepper and water. (Everything except the milk and cheese)
Cover and cook on high for 5 hours, checking occasionally to see if potatoes are soft.
After about 5 hours or when potatoes are nice and soft, add in milk and let heat for about 1/2 hour.
When milk is well-heated with the rest of soup, mash potatoes with a potato masher.
Stir in grated cheese.
Serve and enjoy. 🙂
Veggie Yogi 