Corn Chowder (Slow Cooker)

This soup is both vegan and gluten free. It's very easy to make and doesn't have too much prep before you put it into the slow cooker (in fact the prep could be done ahead of time).

1 Tbsp      Vegetable Oil
1               Onion, finely chopped
3               Celery stalks, diced
2               Carrots, diced
1 tsp          Dried Thyme Leaves
1 tsp          Salt
1 tsp          Black Pepper
1               Bay leaf
3.5 cups    Vegetable Stock
2               Potatoes, grated
3 cups        Corn, slightly blended
1/2 cup      Coconut milk
1                Green Pepper, finely chopped
1                Jalapeno pepper, finely chopped (optional)
1 tsp          Cumin, ground

1. Heat oil over medium heat. Add onions, celery and carrots and cook, stirring until softened.
2. Add thyme, salt, pepper and bay leaf and cook for 1 minute.
3. Transfer mixture to slow cooker and add stock and potatoes.
4. Cover and cook on low for 8 hours or high for 4 hours.
5. Add corn, coconut milk, green pepper, cumin and jalapeno (if using).
6. Cover and cook on high for 30 minutes.

Interested in more slow cooker recipes? Contact Jill, Nurture the Future's Registered Dietitian at nf.nutrition@gmail.com 

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