Slow Cooker Vegetarian Corn Chowder with Potatoes
Fresh corn, red potatoes, and smoky chipotle peppers slow-cook in a veggie based broth with a hint of Greek yogurt for a creamy, flavorful chowder.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Fork
- Airtight container
- Microwave
- Refrigerator
- Freezer
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
- pepper
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