Corn and Red Pepper Chowder

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 2 cups)
• 1 medium red bell pepper, seeded and diced
• 3 medium Yukon Gold potatoes, diced (about 3 cups, or 1 pound)
• 4 cups frozen sweet corn kernels, divided (or fresh corn kernels - approx. 4 ears of corn)
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 cup soy, almond, coconut, or regular milk
• sprinkling of cheddar cheese to serve, if desired

Instructions

1. Heat the olive oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until transparent and soft, about 5 minutes. Transfer the onion to the slow cooker, along with the red bell pepper, potatoes, 1 cup corn, broth, cumin, smoked paprika, cayenne pepper, and salt.
2. Cook on low for 8-10 hours or on high for 4-6 hours, until the potatoes are tender.
3. Turn the slow cooker off and remove the lid. Allow the soup to cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup. Return it to the slow cooker and turn it back on.
4. Stir in the remaining 3 cups corn and soy milk. Cover the slow cooker and cook on low for another 20-30 minutes, until heated through. Season with salt and pepper to taste.
5. Serve topped with cheese or additional corn, scallions, or pico de gallo.