Slow Cooker Vegetarian Corn Chowder with Potatoes | Kara Lydon

Ingredients

• 4 cups corn (about 5-6 ears of corn, shucked, if using fresh)
• 1 lb small red potatoes, cut into 1/2-inch pieces
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 1-2 chiles in adobo sauce (depending on spice preference), diced
• 1 teaspoon adobo sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 4 cups vegetable broth
• 1/4 cup flour
• 1 1/2 cups shredded cheddar cheese
• 1 cup plain Greek yogurt
• Salt and pepper, to taste